Ingredients:
450 g vine rippened cherry tomatoes
1/2 teaspoon caster sugar
1 onions, finely chopped
3 garlic cloves, finely chopped
1 tablespoon fresh rosemary, finely chopped
150 ml vegetable stock
350 g rigatoni pasta
175 g small broccoli florets
150 g fine green beans, trimmed
salt & freshly ground black pepper
Directions:
Put the tomatoes, sugar, onion, garlic, rosemary and stock into a large pan and bring to the boil. Simmer over a low heat for 15 minutes, stirring occasionally, until the tomatoes have broken down and the sauce has thickened.
Meanwhile, cook the rigatoni in a large pan of slightly salted boiling water according to the packet instructions. Add the broccoli and green beans 3 minutes before the end of the cooking time.
Drain the rigatoni and vegetables and toss with the cherry tomato sauce. Season to taste and serve immediately.
Servings: 4
Time preparation: 10 min.
Time total: 25 min.