This recipe is vegan friendly.
| Energy 1894kJ | Fat saturated 1.00g |
| Fat Total 7.00g | Carbohydrate sugars 8.00g |
| Carbohydrate Total 80.00g | Dietary Fibre 7.00g |
| Protein 14.00g | Cholesterol - |
| Sodium 56.96mg |
All nutrition values are per serve.
- Step 1
Heat the oil in a large frying pan over medium heat. Add the onion and cook, uncovered, stirring often, for 3 minutes or until it softens slightly. Add the garlic and cook, stirring, for 1 minute or until aromatic.
- Step 2
Stir in the tomatoes and tomato paste. Increase heat to high and bring to the boil. Reduce heat to medium and simmer, uncovered, stirring often, for 6-7 minutes or until the sauce reduces and thickens slightly.
- Step 3
Stir in the parsley and sugar. Taste and season with salt and pepper.
- Step 4
Meanwhile, cook the pasta in a large saucepan of salted boiling water following packet directions or until al dente. Drain and return to the pan.
- Step 5
Add the sauce to the pasta and toss to combine. Serve immediately.
microwave tip: Place the oil, onion and garlic in a medium, heatproof microwave-safe bowl. Cook, uncovered, on High/800watts/100% for 2 minutes. Stir in the tomato paste and cook, uncovered, on High/800watts/ 100% for 1 minute. Stir in the tomatoes and cook, uncovered, on High/800watts/100%, stirring every 3 minutes, for 6-10 minutes or until the sauce reduces and thickens slightly. Storage: The tomato sauce (and variations) will keep in an airtight container in the fridge for 3 days. Alternatively, freeze serving-size portions in separate airtight containers for up to 3 months. Defrost in the fridge overnight. To reheat, place the sauce in a saucepan over medium heat, stirring occasionally, for 6-8 minutes or until heated through. Variations Pasta with tomato & chilli sauce: Add 1 small chopped fresh red chilli with the garlic in step 1. Replace the parsley with fresh basil. pasta with tomato & bacon sauce. Add 2 bacon rashers, rind and excess fat trimmed, finely chopped with the onion in step 1. Pasta with creamy tomato sauce: Stir 2 tbs of cream into the sauce with the parsley in step 3.
