Penne with roasted vegetable and tomato sauce

This is made possible by BBC Foods!

Ingredients

• 300g/10½oz penne
• 400g tin chopped tomatoes
• 2 tbsp extra virgin olive oil
• pinch onion powder
• pinch garlic granules
• ½ tsp chipotle sauce, or to taste
• 250g/9oz frozen roasted Mediterranean vegetables
• salt and freshly ground black pepper
• 4 tbsp freshly grated Parmesan (or vegetarian alternative), to serve

Method

1. Bring a large saucepan of salted water to a boil.

2. Add the penne and cook according to the packet instructions.

   1. Normally 10–12 minutes.

3. Meanwhile, tip the tomatoes into a large saucepan. Add the oil, onion powder, garlic granules, and chipotle sauce, stir well, then bring to a boil over medium heat.

   1. Simmer for 2 minutes.

4. Remove from the heat and blend until smooth using a stick blender. Return to the heat, stir in the roasted vegetables and cook for 3 minutes.

5. Drain the penne, reserving a little of the water, then tip the pasta into the sauce and stir.

6. Add a couple of spoonfuls of pasta water to the pan, then season well with black pepper.

7. Serve sprinkled with grated Parmesan.

Banner and Image Credit: BBC