Super Veg Pasta Sauce with Fresh Basil & Bucatini Pasta
- Prep time: 25 minutes
- Calories: 530
- 150 Grams of Fire Roasted Red Capsicum
- 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 Rich & Thick Diced Tomatoes - Classic
- 1.5 Teaspoons of Vege Stock Concentrate
- 1 Small Bunch of Basil
- 200 Grams of Bucatini Pasta
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. Pick basil leaves (discarding stems). Slice the roasted capsicum into strips.
Start Super Veg Pasta Sauce:Heat a drizzle of oil in a pot over medium heat. Add the fennel, onion and carrot and cook for 6 - 8 minutes until softened, stir frequently. Stir in the garlic, ground fennel & chili flakes and tomato paste, cook for 2 minutes. Add ¾ the diced tomatoes (you will have some left over), ½ the capsicum, vege stock concentrate, basil leaves (reserving some for garnish), 100mL 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: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 (Tip: If you don't have a stick blender just skip this part). (Note: be careful that the sauce doesn't splatter over you). Stir in reserved sauce. Taste and adjust seasoning as required.
You Plate It:Add Bucatini pasta to the sauce and toss to coat. Divide the pasta between plates and top with reserved capsicum and basil leaves. Enjoy!