Healthier conchiglie pasta in rich tomato sauce
- 2 tablespoon olive oil
- 1 onion, finely chopped
- 2 cloves garlic, crushed
- Pinch of chilli flakes, to taste
- 2 teaspoon worcestershire sauce
- 2 x 400g tins chopped tomatoes
- 1 tablespoon Pernod (optional)
- 1 tablespoon red wine vinegar
- 300g large conchiglie pasta
- 1/4 cup parmesan, grated, to serve
1 Heat the oil in a large frying pan. Add the onion and gently fry for 10 min or until golden. Add the garlic and chilli flakes and cook for 3 min. Add the worcestershire sauce, tomatoes, Pernod (if using) and vinegar, then season with black pepper. Simmer gently for 20 min or until the sauce thickens.
2 Meanwhile, cook the pasta according to the pack instructions, then drain. Toss through the sauce, sprinkle with grated parmesan and ground black pepper, then serve.
Nutrition Info (per serve)
Total fat 9.4g
–Saturated fat 2.2g
Dietary fibre 6.7g
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
Sign up for the newsletter
Delicious recipes and expert health advice you can trust, delivered to your inbox.
Sign up to receive the latest dietitian-approved recipes and expert advice!
More recipes you may like