SERVES 4
PER SERVING
261 CALORIES
1.9G FAT
PREPARATION TIME 5 MINUTES
COOKING TIME 20 MINUTES
225g pasta shapes,
1 vegetable stock cube
1 small onion, finely sliced
2 garlic cloves, crushed,
1 red, 1 yellow and 1 green pepper, deseeded and finely sliced
1 tablespoon sweet chilli sauce
1 × 500g pack tomato passata
fresh basil to garnish
1 Cook the pasta in a large saucepan of boiling water containing the stock cube.
2 Heat a non-stick pan, and dry-fry the onion and garlic until soft. Add the peppers, chilli sauce and tomato passata. Simmer gently until the peppers are soft.
4 Drain the pasta thoroughly, and arrange on warmed plates. Pour the sauce over the pasta and garnish with the basil.
TIP For added flavour, roast the sliced peppers in a hot oven or under a hot grill before adding to the sauce
