Penne with Vegetable Ragù
Penne with vegetable ragù is a comforting and flavourful pasta dish made with slowly cooked vegetables. The sauce becomes thick and rich, coating the pasta perfectly for a satisfying and wholesome meal.
Ingredients
- 320 g penne
- 1 zucchini
- 1 carrot
- 1 celery stalk
- 1 small onion
- 400 g tomato passata
- 30 ml extra virgin olive oil
- Salt to taste
- Black pepper to taste
- Fresh basil optional
How to Make It
- Finely chop zucchini, carrot, celery and onion
- Heat olive oil in a pan
- Add chopped vegetables and cook gently
- Cook for about 8 to 10 minutes until softened
- Add tomato passata
- Season with salt and pepper
- Simmer for about 20 minutes
- Cook penne in salted boiling water
- Drain and add to the sauce
- Toss well and add basil if desired
- Serve hot
Tips
- Chop vegetables small for better texture
- Cook slowly for richer flavour
- Add pasta water if sauce is too thick
- Fresh basil enhances the dish
Storage
- Keep refrigerated for up to 2 days
- Best eaten within 24 to 48 hours
- Not suitable for freezing