Spicy tomato pasta
12
Points®
Total time: 40 min • Prep: 15 min • Cook: 25 min • Serves: 4 • Difficulty: Easy
This comforting one pan pasta dish is so easy to throw together
Ingredients
Olive Oil
1 tablespoon(s)
Onion
1 large, finely chopped
Chilli, green or red
1 individual, finely chopped
Garlic
2 clove(s), crushed
Tinned Tomatoes
1 can(s), large
Aubergine
1 medium, chopped
Cherry Tomatoes
250 g
Vegetable stock cube
1 cube(s), 400ml stock
Balsamic vinegar
1 tablespoon(s)
White pasta, dry
240 g, penne
Parsley, fresh
20 g, chopped
Basil, fresh
20 g, chopped, plus extra whole leaves
Ricotta Cheese
240 g
Instructions
1
Heat the oil in a large lidded pan over a high heat. Cook the onion, stirring, for 5 minutes or until softened. Add the chilli and garlic and cook, stirring, for 1 minute or until fragrant.
2
Add the chopped tomatoes, aubergine, cherry tomatoes, stock and vinegar and bring to the boil.
3
Add the pasta and simmer, covered, on low for 15–20 minutes or until the pasta is tender, stirring occasionally. Stir in the parsley and basil and season. Serve with a spoonful of ricotta and the extra basil.
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