Penne with roasted vegetable and tomato sauce

This is made possible by BBC Foods!


  • 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


  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

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