| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains | Vegetarian | Veg1, Vegetarian | 4 | Servings |
INGREDIENTS
| 1 | T | Olive oil |
| 1 | Onion, chopped | |
| 1 | Carrot, chopped | |
| 1 | Stick celery, chopped | |
| 1 | Clove garlic, finely chopped | |
| 14 | oz | Canned chopped tomatoes in |
| juice | ||
| 2 | T | Tomato pure |
| 1/2 | pt | Vegetable stock |
| 4 | Red wine | |
| 1 | t | Dried chopped chilli |
| optional | ||
| 1 | t | Dried mixed herbs |
| 2 | oz | Sundried tomatoes in oil |
| 8 | oz | Galbani Italian Mozzarella |
| cubed | ||
| Salt & freshly ground black | ||
| pepper | ||
| 12 | oz | Penne, pasta quills |
| cooked as directed | ||
| on pack | ||
| 1 | oz | Pine nuts, toasted |
INSTRUCTIONS
Heat the oil gently in a saucepan. Add the onion, carrot, celery and garlic and cook gently until softened but not coloured. Add canned tomatoes and pure, stock, wine, chilli (if used) and herbs. Cover and simmer for 30-40 minutes or until the vegetables are cooked, stirring occasionally to prevent sticking. Pure in a food processor or a blender then return to the pan. Cook the pasta and put the sauce back on the hob to reheat. When the pasta is cooked and drained, add the sun-dried tomatoes and Galbani Mozzarella to the tomato sauce, and heat for a few seconds until the cheese just begins to soften. Adjust the seasoning, pour the sauce over the pasta and sprinkle with the toasted pine nuts. Serve immediately with your favourite crisp green salad. Converted by MC_Buster. NOTES : Suitable for freezing - freeze after pureing sauce. To complete the dish, thaw and reheat, then add mozzarella and tomatoes and proceed as in the recipe. Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 284
Calories From Fat: 94
Total Fat: 11.1g
Cholesterol: 0mg
Sodium: 597.9mg
Potassium: 1142.6mg
Carbohydrates: 39.6g
Fiber: 12g
Sugar: 8.2g
Protein: 11.7g