Farfalle pasta with tomato & vegetable sauce

Ingredients

• •  3 tbsp Napolina Olive Oil
• •  1 red onion, finely chopped
• •  ½ celery stalk, finely chopped
• •  1 carrot, chopped
• •  ½ courgette, chopped
• •  ½ red pepper, chopped
• •  60g peas
• •  1 garlic clove, crushed
• •  2 x 400g cans Napolina Chopped Tomatoes
• •  small handful of fresh basil
• •  500g Napolina Farfalle
• •  parmesan or vegetarian alternative, to serve

Method

1.  Heat the olive oil in a large pan on a medium heat, then add the onion, celery, carrot, courgette, pepper and peas and garlic. Fry for 5 mins until softened, then add the chopped tomatoes, along with 400ml of water, plus the basil and a pinch of salt. Cover with a lid and gently simmer for 35 mins.

2.  About 10 mins before the sauce has finished cooking, bring a large pan of salted water to the boil. Add the pasta and cook until al dente following pack instructions. Drain, then add the pasta to the tomato sauce, mixing well. To serve, sprinkle over the parmesan. Season to taste.