More is more when it comes to veggies, creating a rich, comforting sauce to ladle over your favourite type of pasta.
- 100 ml olive oil
- 1 onion, roughly chopped
- 2 carrots, roughly chopped
- 4 celery sticks, roughly chopped
- 1 red capsicum deseeded, roughly chopped
- 2 zucchinis, roughly chopped
- 1 bulb garlic, halved horizontally
- 1 litre tomato passata
- 250 g punnet cherry tomatoes
- 500 g dried pasta of choice
- ½ bunch basil, chopped
- ½ bunch tarragon, chopped
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
- Heat the olive oil in a large pan over medium heat and add the onion, carrots, celery, capsicum and zucchini, sweat for five minutes then season with salt and pepper.
- Add passata sauce then rinse the jar with a little water and add to the pan.
- Add garlic and simmer for 30 minutes or until vegetables are soft.
- Remove garlic and squeeze out cloves into sauce then using a stick mixer, blend until smooth.
- Place the sauce back on the stove and add the cherry tomatoes, bring to the boil and allow tomatoes to soften.
- Meanwhile, cook the pasta until al dente. Strain, then stir through the sauce along with the basil and tarragon.
Adam Liaw cooks, laughs, and explores culture with some of Australia's most beloved in The Cook Up With Adam Liaw.
Photography by Adam Liaw.