Pasta with simple tomato sauce

This recipe is vegan friendly.

• 1 tablespoon olive oil
• 1 brown onion, chopped
• 2 garlic cloves, crushed
• 1 x 800g can Italian diced tomatoes
• 1 tablespoon tomato paste
• 1/3 cup chopped fresh continental parsley
• 1/2 teaspoon caster sugar
• Salt & freshly ground black pepper
• 400g dried penne pasta

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.

1. 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.

2. 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.

3. Step 3

   Stir in the parsley and sugar. Taste and season with salt and pepper.

4. 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.

5. 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.