Pasta Primavera With Cherry Tomato Sauce |
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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 4 |
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L love this no nonsense sauce, whether it's spooned over plain pasta or simple grilled chicken. I always make mine with full flavoured vine ripened tomatoes for the best result. Ingredients:
450 g vine rippened cherry tomatoes |
1/2 teaspoon caster sugar |
1 onion, finely chopped |
3 garlic cloves, finely chopped |
1 tablespoon fresh rosemary, finely chopped |
150 ml vegetable stock |
350 g rigatoni pasta |
175 g small broccoli florets |
150 g fine green beans, trimmed |
salt & freshly ground black pepper |
Directions:
1. Put the tomatoes, sugar, onion, garlic, rosemary and stock into a large pan and bring to the boil. Simmer over a low heat for 15 minutes, stirring occasionally, until the tomatoes have broken down and the sauce has thickened.
2. Meanwhile, cook the rigatoni in a large pan of slightly salted boiling water according to the packet instructions. Add the broccoli and green beans 3 minutes before the end of the cooking time.
3. Drain the rigatoni and vegetables and toss with the cherry tomato sauce. Season to taste and serve immediately.
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