Vegetable Stock Pots
Sundried Tomato, Chilli & Fennel Rigatoni
Serves 4
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Ingredients
3 tbsp Olive Oil
1 Medium Red Chilli
2 Garlic Cloves, Crushed
1 tsp Fennel Seeds
1 tbsp Tomato Puree
80g Sundried Tomatoes, Finely Chopped
400g Finely Chopped Tomatoes
200g Passata
1 tsp Sugar
1 OXO Vegetable Stock Pot
2 tbsp Fresh Basil, Chopped
Sea Salt & Cracked Black Pepper
300g Dried Rigatoni
Method
Step one
In a saucepan, heat the oil over a medium to low.
Step two
Fry the chill and garlic for a few minutes.
Step three
Add the fennel, tomato puree and sundried tomatoes, continue to fry for 2 minutes.
Step four
Pour in the chopped tomatoes and passata and stir.
Step five
Add the sugar and pop out the OXO Vegetable Stock Pot.
Step six
Bring to a simmer, stirring occasionally.
Step seven
Cook your pasta as per on pack instructions.
Step eight
Add fresh basil to the tomato sauce, taste and season as desired.
Step nine
Serve with the cooked rigatoni and side salad.
