Ingredients
2 tbsp olive oil
2 clove garlic
finely chopped
1 celery
finely chopped
1 carrot
finely chopped
1 onion
finely chopped
400g canned tomatoes
1 1/2l water
hot
1 sweet potato
peeled, diced
1½ cups small pasta shapes
2 parmesan
to serve
½ cup parsley
chopped, to serve
Allergy Advice
Contains Dairy
Contains Gluten
Equipment
- 1 large saucepan
Instructions
- Heat the oil in a large saucepan over medium. Add the garlic, celery, carrot and onion and cook, stirring regularly until the onion is soft and translucent.
- Add the tomatoes, water and potatoes to the pan, cover and cook until the 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
Use any sort of small pasta shapes you fancy; risoni is nice as are rotini and ruote but equally, macaroni will do.
Variation
Any leftovers can be mixed with some cooked, shredded chicken, topped with breadcrumbs and grated cheese to make a hearty pasta bake dinner.
