Big tomato pasta

Looking to cook a fast and furious pasta dinner. This vegetarian dish is going big on tomatoes to give the rich tomato punch.

Sometimes you want to cook from scratch but short on time. Home cooked meals taste great and you know what ingredients you are putting into the meal.

I tend to use frozen peas and sweetcorn in this recipe but you can use tinned. There's no need to defrost the vegetables for this recipe. Also, if you don't have sun-dried tomato paste you can use 100g concentrated tomato purée instead.

This meal serves two, so if you want more just increase the ingredients as needed.

Ingredients

500g wholewheat fusilli (use a 100% Italian durum wheat)

100g frozen petit pois peas

100g frozen sweetcorn

1/2 onion (finely chopped)

1/2 teaspoon coconut oil

190g sun-dried tomato paste

6 cherry tomatoes (quartered)

40g sun-dried tomatoes (drained from the oil, chopped into small pieces)

10 black olives (halved)

Method

1. Boil a pan of water for the pasta, once boiling add the pasta making sure all the pasta is covered with the water and cook according to instructions on the packet.

2. Add the sweetcorn and the peas to the pasta to cook them together.

3. Meanwhile, melt the oil in a large pan or wok, fry-off the onions on a medium heat and when they start to go a little transparent add in the sun-dried tomato paste and stir well.

4. Add to the onions and sun-dried tomato mixture the chopped sun-dried and olives, stir well.

5. Once the pasta is cooked, drain off the water.

6. Add about half of the cooked vegetable pasta to the sun-dried mix and stir well before adding the remaining pasta.

7. Remove from the heat and serve.