½ tbsp olive oil
1 red capsicum, chopped
1 sweet potato, chopped into chunks
2 garlic cloves, sliced
1 splash red wine vinegar
2 x 400 g cans chopped tomatoes
400 g pasta (we used fusilli)
20 g Parmesan cheese, grated, plus extra to serve
100 g canned tuna (optional)
100 g shredded leg ham (optional)
100 g shredded cooked chicken, (optional)
1 jar pesto (optional)
- Heat the oil in a large saucepan. Add the red capsicum 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.