Ingredients
2 tbsp olive oil
2 cloves garlic
finely chopped
1 celery
finely chopped
1 carrot
finely chopped
1 brown onion
finely chopped
1 tin (400g) diced tomatoes
1.5L hot water
1 sweet potato
peeled and diced into 1cm cubes
1 cup small pasta shapes
parmesan and parsley
to serve
Equipment
- 1 large saucepan
Instructions
- Heat the oil in a large saucepan over medium heat.
- Add the garlic, celery, carrot and onion and cook, stirring regularly until the onion is soft and translucent.
- Add the tomatoes, water and sweet potatoes to the pan, cover and cook until the sweet potatoes are almost tender, about 30 minutes.
- Add the pasta and cook for another 10 minutes or until the pasta is al dente.
- Remove from heat, season to taste and serve in big bowls with the parmesan and parsley.
Notes
Tip
You can add a sprinkle of salt to the pan when cooking the garlic, celery, carrot and onion to prevent them burning.
Variation
You can swap the sweet potato for pumpkin if you prefer.
