One-pan Sauce with Farfalle and Rocket
Use up veggies that would otherwise go bad in the fridge with this easy pasta sauce recipe, ideal for students wanting to save on time and money.
Introduction
This sauce is a great, easy way to use up past-their-best veggies: pop them in a roasting tray with some herbs and seasoning, roast, add stock, whizz up and serve with pasta.
Ingredients
| 2 | red (bell) peppers, cored, deseeded and roughly chopped |
| 2 | red onions, chopped |
| 2 | carrots, peeled and chopped |
| 3 | garlic cloves, peeled |
| 2 | celery sticks, chopped |
| 1 x 400g (14oz) tin (can) | plum tomatoes |
| 50g (2oz) | sun-dried tomatoes in oil (drained weight) |
| 2 tbsp | cooking oil |
| 2 tsp | dried oregano |
| ½ tsp | chilli (red pepper) flakes |
| 650ml (2¾ cups) | hot vegetable stock |
| 450g (1lb) | dried farfalle |
| 40g (1½oz) | rocket (arugula) |
| salt and black pepper |
Method
Preheat the oven to 180°C/350°F/gas 4.
Put all the prepared veg in a large, deep roasting tray and add the tinned and sun-dried tomatoes. Drizzle over the oil, season well and sprinkle over the oregano and chilli flakes. Toss well and cook in the oven for 1 hour. Add the stock and return the tray to the oven for 30 minutes until the vegetables are tender. Use a hand blender to blitz, if you’ve got one, or leave chunky if you don’t.
Meanwhile, cook the farfalle in a large pan of boiling, salted water, according to the packet instructions. Drain, reserving a cupful of the cooking water, and return the pasta to the pan. Tip in the sauce, adding a little pasta water if required. Mix together well and spoon into dishes, then top with the rocket and serve.
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