Name: Chilli Tomato Pasta
Prep time: 13 min
Cook time: 31 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tbsp vegetable oil; 1 null red onion (sliced finely); 1 null onion (finely sliced); 2 null celery stalks (finely sliced); 1 null carrot (finely sliced); 3 null garlic cloves (crushed); 1 null red chilli (chopped (deseed, if you wish)); 1 null courgette (roughly chopped); 1 tin chopped tomatoes; 125 ml vegetable stock; null null salt (to taste); null null black pepper (to taste); 350 g rigatoni (or other dried pasta); null null black pitted olives ((optional)); 1 tbsp capers ((optional))

Instructions

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1

Heat the vegetable oil (2 tbsp) in a pan. Cook the onion (1 red), onion (1), stalks (2 celery), and carrot (1) for 10 minutes, uncovered, stirring occasionally.
2

Add the cloves (3 garlic), chilli (1 red), and courgette (1). Cook for another 5 minutes. Stir in the 400 g chopped tomatoes (1 tin) and vegetable stock (125 ml), season with [salt] and [black pepper], cover and simmer for 10 minutes.
3

While the sauce simmers, cook the rigatoni (350 g) according to package instructions. Add the [black pitted olives] and capers (1 tbsp) (if using) to the sauce. Once the pasta is cooked, drain it and add to the tomato pasta sauce. Serve immediately.
4

(Optional Tip): To make a hidden vegetable sauce, process the cooked vegetables in a food processor or blend until smooth using a hand blender.