Pasta dishes are some of the most versatile and flexible dishes, and this recipe is no different. If you are really in a hurry this recipe will be done in around 30 minutes! It is perfect for a midweek lunch or even for a simple dinner during a busy week. This is arguably one of the simplest and quickest recipes I have, suitable for vegetarians, for the vegans out there however you will have to find a vegan friendly cheese but then you are good to go.
- 400 – 450g Penne Pasta (dry)
- 1 Fennel
- 1/2 Stick of Celery
- 1 Chilli (finger or other type of chilli)
- Olive Oil
- 500 – 600g of Tomato Passata
- White Vinegar
- Tomato Puree
- Fresh Basil
- 200g of Grated Mozzarella
- Sea Salt
- Black Pepper
- In a large pan, bring to a rolling boil around 5 litres of water, salt the water generously, once the water is boiling drop in the dried pasta, it will take around 8 minutes to cook until al dente.
- Finely dice the fennel and add into another pan with olive oil on a medium heat until it becomes soft.
- Finely dice the celery and chilli and add these in once the fennel is soft.
- Once the celery is also soft, add in the passata, season accordingly with sea salt and black pepper, chop up fresh basil and add this in too, along with a spoonful of sugar, a splash of white vinegar, and a couple of spoonfuls of tomato puree. A little bit of water can be added to dilute the sauce a little.
- Mix these ingredients, and let it simmer until the sauce has thickened and become glossy, then add in the grated mozzarella and let it melt into the sauce.
- Drain the cooked pasta and add it into the sauce and mix well.
- Then serve with a couple of basil leaves to garnish and enjoy!
Really it is as simple as that, and of course with this recipe you can add some more vegetables to change things up or even a protein source of your choice. But the main appeal of this dish is that it is simple, delicious and quick! I hope you enjoy this one and look forward to hearing how you got on with it.
See you soon!