Super Veg Pasta Sauce with Fresh Basil & Bucatini Pasta
- Prep time: 30
- Calories: 530
- 1 Red Capsicum (Small)
- 1 Fennel (small)
- 1 Brown Onion
- 1 Carrot
- 1 Garlic Clove
- 1 Teaspoons of Fennel Seed (ground) & Chili Flakes
- 1 Tablespoons of Tomato Paste
- 1 400 Gram Pack of Diced Tomatoes
- 1 30 Gram Pack of Concentrated Vegetable Stock
- 1 Small Bunch of Basil
- 200 Grams of Bucatini Pasta
Grill Capsicum:Preheat oven to 200°C. Line a baking tray with foil. Quarter and deseed the capsicum. Pop the capsicum, skin-side up, in the oven for 15-20 minutes or until beginning to char. Transfer to a bowl, cover and set aside. When cool enough to handle, peel off the skin and cut the flesh into strips. Turn off the oven.
Prepare Ingredients:Wash the fresh produce. Medium dice the fennel, ¾ of the onion and carrot. Peel and mince the garlic. Heat a medium pot of salted water to boiling on high.
Start Super Veg Pasta Sauce:Heat oil enough to cover the base in a large pot to medium heat. Add the fennel, onion and carrot and cook for 8-10 minutes until softened, stir frequently. Reduce heat slightly if starting to burn. Stir in the garlic, chili flakes, fennel seeds and tomato paste, cook for 2 minutes. Add ½ the diced tomatoes you will have ½ a tin left over, concentrated vegetable stock, 200mL water and ½ teaspoon sugar optional. Reduce heat to low. Simmer, uncovered, for 10 minutes or until the vegetables are completely soft.
Cook Bucatini Pasta:In the meantime, add the bucatini pasta to the pot of boiling water. Cook 7 to 9 minutes, or until just shy of al dente. Drain thoroughly. Set aside.
Finish Super Veg Pasta Sauce:Tip: If you don't have a stick blender just skip this part. Take out a couple of spoonfuls of the sauce this will add texture later, then blend the rest in the pot until almost smooth with a stick blender or to desired texture. Note: be careful that the sauce doesn't splatter over you. Simmer for a few minutes to thicken. Stir in reserved sauce. Taste and adjust seasoning as required.
You Plate It:Divide the bucatini pasta between plates and top with pasta sauce. Tear over the basil leaves and capsicum. Enjoy!