If you're looking for a quick and easy pasta recipe that's packed with flavor and nutrients, you can't go wrong with spaghetti in a passata sauce with vegetables. Passata is a type of tomato puree that's popular in Italian cuisine, and it makes a great base for a pasta sauce that's both savory and sweet. In this recipe, we'll be adding some fresh vegetables like red onions, courgette (zucchini), aubergine (eggplant), and red bell pepper to make the sauce even more delicious and nutritious. Here's how to make it:
Ingredients:
1 pound spaghetti
1 jar (24 oz) of passata sauce
1 red onion, chopped
1 courgette, diced
1 aubergine, diced
1 red bell pepper, chopped
2-3 cloves of garlic, minced
2 tablespoons of olive oil
1 teaspoon of oregano / rosemary
Salt and pepper, to taste
Optional: grated Parmesan cheese, fresh basil leaves
Instructions:
Start by heating up the olive oil in a large pan or wok over medium-high heat. Add the chopped onion and minced garlic, and sauté for a couple of minutes until the onion is translucent and the garlic is fragrant.
Add the diced courgette, aubergine, and red bell pepper to the pan, and stir-fry for about 10 minutes until the vegetables are tender and slightly caramelized.
Pour the jar of passata sauce into the pan, and stir everything together until the vegetables are coated in the sauce. Let the sauce simmer for a few minutes until it's heated through and slightly thickened. Add salt and pepper to taste.
While the sauce is simmering, cook the spaghetti according to the package instructions until it's al dente (firm to the bite).
Drain the spaghetti, and add it to the pan with the sauce. Toss everything together until the spaghetti is coated in the sauce and the vegetables are evenly distributed.
Serve the spaghetti hot, topped with grated Parmesan cheese and fresh basil leaves if desired.
For meat eaters, you can add some minced meat (such as beef or pork) to the pan with the onion and garlic, and brown it before adding the vegetables and passata sauce. Cook the meat until it's no longer pink, and then continue with the rest of the recipe.
For vegans or vegetarians, you can add some cooked lentils (either canned or cooked from dry) to the pan with the vegetables and passata sauce. The lentils will add a nice texture and protein to the dish. Alternatively, you can use minced or crumbled tofu instead of meat. Just add the tofu to the pan with the vegetables and cook until it's slightly browned and crispy, then add the passata sauce and continue with the recipe.
No matter what variation you choose, this spaghetti with passata sauce and vegetables is sure to be a crowd-pleaser. Enjoy!
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