One-pan Tuscan pasta

Recipe may contain gluten, milk, sesame, wheat and lactose.

This quick and easy vegetarian dinner is made with ingredients you’ve probably already got on hand.

12 Ingredients

  • 400g bottle passata

  • 560ml (2 1/4 cups) hot water

  • 2 garlic cloves, crushed

  • 1 tsp dried chilli flakes

  • 3 tbs olive oil

  • 350g dried penne rigate pasta

  • 60g baby spinach

  • 400g can chickpeas, rinsed, drained

  • 275g jar marinated artichokes, drained

  • 220g carton baby bocconcini, drained

  • 40g (1/3 cup) pitted Sicilian green olives

  • 1/3 cup fresh basil leaves

3 Method Steps

  • Step 1

    Combine the passata

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    (400g bottle passata), hot water (560ml (2 1/4 cups) hot water) and a large pinch of salt in a bowl. Combine garlic (2 garlic cloves, crushed), chilli (1 tsp dried chilli flakes) and 2 tbs oil in a large deep frying pan. Heat over medium heat and cook for 30 seconds.

  • Step 2

    Add the pasta (350g dried penne rigate pasta) and 125ml (1/2 cupful) of passata mixture to the pan. Stir to coat. Cook, stirring, for 3 minutes or until liquid is absorbed. Cook, without stirring, for a further 2 minutes or until the pasta caramelises slightly on base of pan. Repeat with remaining passata mixture, adding about 185ml (3/4 cupful) at a time. This will take 15-20 minutes or until the pasta is al dente. Once all the passata mixture is absorbed, allow the pasta to caramelise on the base again. Season with salt.

  • Step 3

    Transfer the pasta mixture to a large bowl. Drizzle over remaining oil. Add the spinach (60g baby spinach) and stir to combine until spinach wilts. Add the chickpeas (400g can chickpeas, rinsed, drained), artichokes (275g jar marinated artichokes, drained), bocconcini (220g carton baby bocconcini, drained), olives (40g (1/3 cup) pitted Sicilian green olives) and basil (1/3 cup fresh basil leaves), reserving a couple of leaves. Stir to combine. Divide among serving bowls. Top with reserved basil, season and serve.
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Recipe Notes

Use ingredients you have on hand, such as kalamata olives, roasted capsicum, sliced mushrooms or chopped ham or salami. Replace the chickpeas with any other canned beans.

Nutritional Information

Per serving

  • 702

  • 2936 kj

  • 30.6g

  • 10.2g

  • 10.2g

  • 27.6g

  • 72.9g

All quantities above are averages

Image by Guy Bailey

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