Tesco Community Cookery School with Jamie Oliver
By Jamie Oliver
1 hr plus chopping
Not Too Tricky
serves 10
About the recipe
Nothing beats a good pasta dish. This one uses a veg-packed tomato sauce as a base, with loads of extra diced veg tossed through for even more goodness. A real crowd-pleaser!
Recipe From
Ingredients
700g alliums (onions, leeks or a mixture of both)
1kg Mediterranean veg (aubergines, courgettes, peppers, mushrooms)
40ml olive or rapeseed oil
850g dried pasta
2 litres tomato base sauce
175g hard cheese
Top Tip
Sprinkle with cheese and bake in the oven until golden and bubbling, if you fancy.
Method
Recipe kindly shared by the Tesco Community Cookery School with Jamie Oliver. The recipe has been written to be flexible and scalable up to 50 portions. Note: all veg weights are for trimmed, prepped vegetables.
- Peel (or trim) and finely chop the alliums. Roughly dice the Mediterranean veg.
- Place a large pan on a medium heat with the oil.
- Add the alliums, then cover and cook gently for 15 minutes or until softened, stirring occasionally.
- Tip in the remaining veg and continue cooking for 15 minutes or until softened.
- Meanwhile, if baking, preheat the oven to 190°C/375°F/gas 5.
- Cook the pasta in a pan of boiling salted water according to the packet instructions, then drain.
- Add the tomato base sauce to the veg pan and bring to the boil.
- Tip in the cooked pasta and toss through the sauce and veg. Season to taste.
- Serve just as it is with a sprinkling of cheese, or spoon into a large baking tray (40cm x 60cm), grate over the cheese and bake for 30 minutes or until golden and bubbling.
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