Red Pesto Spaghetti

Nutrition per serve

Ingredients

• 2pcs onion
• 2pcs capsicum
• 2clov garlic
• 50g parmesan
• 500g spaghetti
• 100g red pesto
• 400g diced tomatoes
• 15ml olive oil
• 10ml sugar

Method

1. Step 1 — Prep ingredients
   Bring a large saucepan of salted water to the boil for the pasta. Finely chop the onions. Cut the capsicums into 2cm chunks. Crush or finely chop 2 garlic cloves. Finely grate the parmesan.
2. Step 2 — Cook pasta
   Cook three-quarters of the pasta* in the pan of boiling water for 12 mins or until al dente. Reserve 250ml (1 cup) cooking water, then drain the pasta. Return to the pan and cover to keep warm.
3. Step 3 — Saute veggies
   Meanwhile, heat 1 tbs olive oil in a large deep frypan over medium heat. Cook the onion, capsicum and garlic, stirring occasionally, for 5-6 mins until the onion is softened. Add the red pesto and cook, stirring, for 1 min or until fragrant.
4. Step 4 — Simmer sauce
   Add the tomatoes, reserved cooking water and 2 tsp sugar to the veggies and bring to the boil. Reduce the heat to medium and cook, stirring occasionally, for 8-9 mins until slightly thickened. Taste, then season with salt and pepper. Remove the pan from the heat.
5. Step 5 — Serve up
   Add the sauce to the pasta (see Feed A Crowd) and toss to combine. Divide among plates, scatter over the parmesan and enjoy!
6. Step 6 — Feed A Crowd
   Is your pasta sticking? Drizzle with a little olive oil and toss to loosen before serving.

Allergens

Milch, Gluten, Wheat, Almond