Pasta with fresh tomato sauce

Serving size: Serves 4
Cuisine type: Italian
Cooking time: Less than 30 minutes
Course: Entree, Lunch
Cooking method: boil/steam
Season: All year round
Special options: Diabetic, Vegetarian


250g tagliatelle pasta
30g butter
1 onion
1 clove garlic
425g canned whole tomatoes
125ml (½ cup) dry white wine
2 teaspoons tomato paste
½ teaspoon oregano
½ teaspoon basil
1 green capsicum
125g zucchini
1 tablespoon chopped parsley


Melt butter in pan, add peeled and chopped onion and crushed garlic. Cook until onion is tender. Push tomatoes through sieve into pan; discard seeds. Add wine, tomato paste, oregano and basil to pan, bring to boil, boil 3 minutes, add chopped capsicum and thinly sliced zucchini, cook further 1 minute. Add chopped parsley and stir through. Add salt and pepper. Bring large saucepan of salted water to boil, add pasta and cook 10 minutes; drain. Return pasta to pan, add sauce and mix through. Stir over low heat until heated.

To do ahead

Sauce can be prepared beforehand.

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