Directions:
- Heat the oil in a large non stick saucepan and gently cook the onion, celery, carrots and leek until soft - about 20 minutes
- Add the peppers and cook for 10 mins more then tip in the tomatoes, sugar and vinegar. Simmer for at least 20 mins - the longer the better.
- Cook the pasta following pack instructions. Meanwhile blitz the sauce with a hand blender until smooth, season and return to the heat to keep warm while the pasta cooks.
- Drain the pasta and toss through the sauce. Serve in bowls topped with shavings of parmesan.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 186.2 Kcal (780 kJ) | ||
| Calories from fat | 17.18 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.91g | 3% | |
|---|---|---|---|
| Cholesterol | 25.86mg | 9% | |
| Sodium | 60.75mg | 3% | |
| Potassium | 383mg | 8% | |
| Total Carbs | 36.4g | 12% | |
| Sugars | 10.4g | 42% | |
| Dietary Fiber | 3.43g | 14% | |
| Protein | 5.41g | 11% | |
| Vitamin C | 68.6mg | 114% | |
| Vitamin A | 1.8mg | 60% | |
| Iron | 26.4mg | 147% | |
| Calcium | 52.5mg | 5% | |
| Amount Per 100 g | |||
| Calories | 64.73 Kcal (271 kJ) | ||
| Calories from fat | 5.97 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.66g | 3% | |
|---|---|---|---|
| Cholesterol | 8.99mg | 9% | |
| Sodium | 21.12mg | 3% | |
| Potassium | 133.14mg | 8% | |
| Total Carbs | 12.65g | 12% | |
| Sugars | 3.62g | 42% | |
| Dietary Fiber | 1.19g | 14% | |
| Protein | 1.88g | 11% | |
| Vitamin C | 23.8mg | 114% | |
| Vitamin A | 0.6mg | 60% | |
| Iron | 9.2mg | 147% | |
| Calcium | 18.2mg | 5% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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