This super simple meal is one of my main go to recipes. Great for batch cooking, the sauce can be frozen or used in other recipes like lasagne or tweaked and made into a creamy tomato sauce like this. It is naturally vegan and bursting with fresh flavours .
3 cloves garlic, crushed
1 large onion, diced
2 peppers, diced
2 400g cans chopped tomato
1 tsp vegetable stock powder
1 tsp dried oregano
salt and pepper to taste
handful fresh basil leaves
Penne pasta to serve with
Makes 4 portions
Saute the onion and garlic in a little water (or oil) if you prefer. If using water, add 1tbsp of extra water at a time as needed. Cook until soft. Add the peppers, cook for 2-3 minutes.
The rest of the ingredients, except the basil and simmer on a medium/ low heat for 15 minutes.
Whilst the sauce cooks, boil the penne in salted water as per packet instructions.
Roughly tear most of the basil leaves (keep a few as garnish) and add in final two minutes of cooking.
Serve over the penne pasta. I chose to serve with some salad and balsamic dressing and finished with a few capers.