- 350g pasta
- 1 carrot, roughly chopped
The carrot, with its distinctive bright orange colour, is one of the most versatile root…
- ½ small onion, roughly chopped
Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…
- ½ stick celery, roughly chopped
A collection of long, thick, juicy stalks around a central, tender heart, celery ranges in…
- 6-8 ripe plum tomato, roughly chopped
A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…
- 1 tsp dried oregano
Closely related to marjoram, of which it is the wild equivalent, oregano has a coarser, more…
- 1 tsp red pesto
Pesto is a generic Italian name for any sauce made by pounding ingredients together.
- 2 tbsp raspberry vinegar
- grated Parmesan and basil leaves, to serve
Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…
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Cook the pasta according to the pack instructions. Meanwhile, add everything else apart from the parmesan and basil to a food processor and whizz together until you get a smooth paste.
Tip into a saucepan and bring to the boil, then reduce the heat to a simmer and leave to cook for 5 mins.
Drain the pasta, toss together with the tomato sauce, then serve with the parmesan and basil leaves.