Tomato and Vegetable Pasta
Preparation Time:
10 minutes
Cooking Time:
30 Minutes
Serves
5
Difficulty
A little challenging
Kitchen tools needed for this recipe
1 large Saucepan
1 Colander
1 Wooden spoon
1 Measuring spoon
Chopping boards
Knives
Ingredients
500 g dried pasta (penne or fusilli)
1 tablespoon vegetable oil
1 small onion
1 red pepper
1 courgette (small)
1 carton tomato passata (500 g)
1 teaspoon dried mixed herbs
Black pepper
Salt
Optional: grated cheese (added at the end)
Chef's Tip
Always wash your hands very well before cooking or baking.
Keep the spoon in the pan — no splashing
Stir slowly, not fast
Stand back when food is added
When the sauce starts to boil, turn it down low.
Method
1. Prepare the vegetables
- Peel and dice the onion into small pieces.
- Cut the pepper into small chunks.
- Cut the courgette into small half-moons or cubes.
(Small pieces cook faster and are safer.)
2. Cook the pasta
- Fill the saucepan with water and bring to the boil (adult support).
- Add pasta carefully and stir slowly.
- Cook for 8–10 minutes until soft.
- Drain using the colander (adult help), then return pasta to the pan.
3. Cook the vegetables
- Put the pan back on low–medium heat.
- Add oil and onion. Stir gently for 2 minutes until soft.
- Add pepper and courgette. Stir and cook for 3–4 minutes.
4. Make the sauce
- Pour in the tomato passata.
- Add dried herbs and a pinch of salt and pepper.
- Stir slowly and let it warm through.
5. Combine
- Add the pasta back into the sauce.
- Stir gently until everything is mixed and coated.
6. Taste and finish
- Turn off the hob.
- Taste together and talk about flavour.
- Add cheese if using.
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