- 1⁄2 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 1 red pepper, chopped
- 1 sweet potato, chopped into chunks
Sweet potatoes have a creamy texture and a sweet-spicy flavour that makes them ideal for savoury…
- 2 garlic cloves, sliced
- splash of red wine vinegar
- 2 x 400g cans chopped tomatoes
- 400g pasta (we used fusilli)
Pasta is the Italian name for Italy's version of a basic foodstuff which is made in many…
- parmesan (or vegetarian alternative), grated
Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…
- jar of pesto canned tuna, shredded ham, shredded cooked chicken and more grated Parmesan, to serve (optional)
Pesto is a generic Italian name for any sauce made by pounding ingredients together.
Heat the oil in a large saucepan. Add the red pepper and sweet potato, and cook for 5-10 mins until they start to soften. Add the garlic and cook for 1 min more. Add the red wine vinegar, sizzle for a moment, then add the chopped tomatoes and season. Cover and simmer for 30 mins until the sweet potato is really soft, adding a splash of water if it starts to look dry. Tip the sauce into a blender (or use a hand blender) and whizz until smooth. Can be prepared up to 2 days ahead or frozen for up to 3 months.
Cook the pasta following pack instructions and reheat the sauce gently in a saucepan. Once the pasta is cooked, drain well and toss with the sauce and a sprinkling of Parmesan. Serve the pasta in a big bowl for everyone to help themselves, with extra toppings to choose from to keep fussy eaters happy.