Veggie Pasta in a Tomato Sauce
4 large cloves of garlic, finely chopped
1/4 onion, chopped
1/3 – 1/2 cup capsicum, chopped (I used a mix of red and green peppers)
1/2 zucchini, thickly sliced
A handful of broccoli florets
1/3 cup corn kernels
10 olives, sliced
1 cup passata / tomato puree / canned tomatoes
1/2 cup vegetable stock
2 tbsp olive oil
Salt, to taste
Freshly cracked black pepper, to taste
Red chilly flakes, to taste
1 tsp mixed herbs (dried)
1/2 tsp oregano (dried)
1/2 tsp sugar
Parmesan cheese, to grate over the pasta
Start by cooking the pasta according to the package instructions.
Bring a large pot of water to a rolling boil, season the water generously (I use 1.5 tsp salt) and add the pasta to the pot. Stir immediately, to prevent the pasta from sticking to each other and to the bottom of the pot.
When the pasta is cooking, heat another pan.
Add olive oil to the warm pan and add the garlic. Saute till the garlic turns fragrant.
Add the onions and cook over a medium heat till they soften a bit.
Add the peppers and continue to cook for 1-2 minutes or till they start to soften.
Add the broccoli florets and saute for another minute or so.
Now, add the zucchini and corn and stir through. Cook for another minute or two.
Season with some salt and pepper, to taste.
Add the red chilly flakes and the herbs. Stir through.
Add the passata and the stock.
Let it come to a boil and leave to simmer for 5-7 minutes or till the veggies cook through and the sauce develops good flavor.
Add the olives and the sugar and stir through. Take off the heat and set aside.
By now the pasta should be cooked. Reserve 1/4 – 1/2 cup of the pasta water and drain the pasta.
Add the pasta to the sauce and toss to coat the pasta with the sauce.
Place the pan on medium low heat. Add a couple of tbsp. of the reserved pasta water. Stir through and let the extra liquid cook off for another minute or so, or till your pasta reaches the desired consistency.
Grate some parmesan cheese over the pasta and serve.