• 1 tbsp olive oil
  • 1 onion, finely chopped
  • 2 cloves garlic, crushed
  • 2 sticks celery, washed and finely chopped
  • 1 carrot, peeled and finely diced
  • 400 g tin plum tomatoes
  • 2 tbsp tomato purée
  • 2 bay leaves
  • 1 pinch of sugar (optional)
  • 250 g pasta, cooked, to serve
  • 4 sprigs fresh oregano, to garnish
  • 4 tsp Parmesan shavings, to garnish (optional)


  1. 1

    Heat the oil in a non-stick frying pan and fry the onions over a medium-low heat for 5 minutes until softened. Add the garlic, celery and carrots and cook for a further 5 minutes.

  2. 2

    Add the tomatoes, breaking them up with a spoon. Add the bay leaves and tomato purée. Stir, cover and simmer for 15 minutes.

  3. 3

    Season and add a little sugar, if you like, to bring out even more of a tomato flavour. Serve tossed into the cooked pasta of your choice or use in the base of bakes. If you like, garnish with fresh herbs and parmesan.

Nutritional Details

Each serving provides
  • Energy 716kj 171kcal 9%
  • Fat 3.5g 5%
  • Saturates 0.5g 3%
  • Sugars 7.5g 8%
  • Salt 0.1g 2%

% of the Reference Intakes

Typical values per 100g: Energy 272kj/65kcal

Each serving provides

27.3g carbohydrate 4.4g fibre 5.4g protein

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