Chili & Pepper Pasta

Chili & Pepper Pasta


Serves 4
Points per serving: 3½
Freezing not recommended

240g Spaghetti, rigatoni, Penne or conchiglie
60g low fat vegetarian cheddar cheese, grated

For the Sauce
1 tablespoon olive oil
1 large onion, chopped finely
2 garlic cloves, crushed
1-2 large red chillis, de-seeded & chopped very finely
1 red pepper, de-seeded and chopped
2 yellow peppers, de-seeded & chopped
2 courgettes, chopped
420g canned chopped tomatoes
210g canned chopped tomatoes
2 tablespoons tomato puree
2 tablespoons shredded fresh basil
salt and pepper

Heat the oil in a pan & fry the onion, garlic and chilli for 5 minutes until softened. Add the peppers, cover, and cook for 5 minutes, stirring occasionally. Add the courgettes & cook covered for a further 10 minutes.

Add both cans of tomatoes and tomato puree, bring to the boil, then reduce the heat and simmer gently for 20 minutes. Season to taste and stir in the basil.

Meanwhile, bring a large pan of salted water to the boil and cooke the pasta for 10 - 12 minutes until al dente. Drain well.

Divide the pasta between 4 warm plates or bowls and top with the sauce. Sprinkle with the cheese and serve immediately.