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Nutrition: per serving

  • kcal264
  • fat3g
    low
  • saturates0g
  • carbs49g
  • sugars8g
  • fibre3g
  • protein10g
  • salt0.2g

Method

  • step 1

    Heat the oil in a large saucepan. Add the red pepper and sweet potato, and cook for 5-10 mins until they start to soften. Add the garlic and cook for 1 min more. Add the red wine vinegar, sizzle for a moment, then add the chopped tomatoes and season. Cover and simmer for 30 mins until the sweet potato is really soft, adding a splash of water if it starts to look dry. Tip the sauce into a blender (or use a hand blender) and whizz until smooth. Can be prepared up to 2 days ahead or frozen for up to 3 months.

  • step 2

    Cook the pasta following pack instructions and reheat the sauce gently in a saucepan. Once the pasta is cooked, drain well and toss with the sauce and a sprinkling of Parmesan. Serve the pasta in a big bowl for everyone to help themselves, with extra toppings to choose from to keep fussy eaters happy.

Recipe from Good Food magazine, August 2014

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Comments, questions and tips (3)

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A star rating of 4 out of 5.1 rating

catie74

This is a great idea, and my go to when any of the kids have a friend round. My kids like olives and anchovies but many kids don't. Having bowls of toppings for basic tomato pasta works well . Bowls of olives, cherry tomatoes, red onion, red and yellow peppers, sliced chilli, tuna or ham and…

rainbowrachel

Great idea ...... have been doing similar for my daughter and her friends using either a tomato or a cheese based sauce. We call it pick'n'mix pasta.

suske3947 avatar

suske3947

Looks a very good filling vegetable, sauce, and choices for everyone at the table, great and small!

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