serves
6-8
prep
10 minutes
cook
30 minutes
difficulty
Easy
serves
6-8
people
preparation
10
minutes
cooking
30
minutes
difficulty
Easy
level
Ingredients
- 100 ml olive oil
- 1 onion, roughly chopped
- 2 carrots, roughly chopped
- 4 celery sticks, roughly chopped
- 1 red capsicum deseeded, roughly chopped
- 2 zucchinis, roughly chopped
- 1 bulb garlic, halved horizontally
- 1 litre tomato passata
- 250 g punnet cherry tomatoes
- 500 g dried pasta of choice
- ½ bunch basil, chopped
- ½ bunch tarragon, chopped
Instructions
- Heat the olive oil in a large pan over medium heat and add the onion, carrots, celery, capsicum and zucchini, sweat for five minutes then season with salt and pepper.
- Add passata sauce then rinse the jar with a little water and add to the pan.
- Add garlic and simmer for 30 minutes or until vegetables are soft.
- Remove garlic and squeeze out cloves into sauce then using a stick mixer, blend until smooth.
- Place the sauce back on the stove and add the cherry tomatoes, bring to the boil and allow tomatoes to soften.
- Meanwhile, cook the pasta until al dente. Strain, then stir through the sauce along with the basil and tarragon.
Photography by Adam Liaw.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
