Tomato and mozzarella sauce with penne and pine nuts

4 servings

Ingredients

Quantity Ingredient
1 tablespoon Olive oil
1 medium Onion; chopped
1 medium Carrot; chopped
1 Stick celery; chopped
1 Clove garlic; finely chopped
14 ounces Canned chopped tomatoes in juice
2 tablespoons Tomato pur‚e
½ pint Vegetable stock
4 fluid ounce Red wine
1 teaspoon Dried chopped chilli; (optional)
1 teaspoon Dried mixed herbs
2 ounces Sundried tomatoes in oil
8 ounces Galbani Italian Mozzarella; cubed
Salt & freshly ground black pepper
12 ounces Penne; (pasta quills),
; cooked as directed
; on pack
1 ounce Pine nuts; toasted

Directions

TO SERVE

1. Heat the oil gently in a saucepan. Add the onion, carrot, celery and garlic and cook gently until softened but not coloured.

2. Add canned tomatoes and pur‚e, stock, wine, chilli (if used) and herbs.

Cover and simmer for 30-40 minutes or until the vegetables are cooked, stirring occasionally to prevent sticking.

3. Pur‚e in a food processor or a blender then return to the pan. Cook the pasta and put the sauce back on the hob to reheat.

4. When the pasta is cooked and drained, add the sun-dried tomatoes and Galbani Mozzarella to the tomato sauce, and heat for a few seconds until the cheese just begins to soften. Adjust the seasoning, pour the sauce over the pasta and sprinkle with the toasted pine nuts.

5. Serve immediately with your favourite crisp green salad.

Converted by MC_Buster.

NOTES : Suitable for freezing - freeze after pur‚eing sauce. To complete the dish, thaw and reheat, then add mozzarella and tomatoes and proceed as in the recipe.

Converted by MM_Buster v2.0l.

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