Ingredients
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Low-calorie cooking spray
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2 garlic cloves, crushed
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1 onion, finely chopped
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4 tbsp tomato purée
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2 x 400g cans chopped tomatoes
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150ml hot vegetable stock
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1 tbsp balsamic vinegar
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1 tbsp mixed chopped fresh herbs (such as rosemary, basil and parsley) or 1 tsp dried mixed herbs
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1 level tsp sweetener granules (optional)
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500g dried rigatoni or other pasta shapes
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2 level tbsp freshly grated Parmesan, or vegetarian alternative
Instructions
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- Spray a non-stick saucepan with low-calorie cooking spray and place over a medium heat. Add the garlic and onion and cook for 3-4 minutes or until softened, stirring occasionally and adding a splash of water if anything sticks.
- Add the tomato purée and cook for 1 minute, stirring, then add the chopped tomatoes, stock, vinegar, herbs, sweetener (if using) and a little salt and pepper. Bring to the boil, then reduce the heat to low and simmer for 15 minutes or until thickened, stirring occasionally.
- Meanwhile, cook the pasta according to the pack instructions and drain well.
- Stir the tomato sauce through the pasta and divide between bowls, then sprinkle over the Parmesan and serve hot with a salad.
Note
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