Ingredients

• 300g/10½oz penne
• 400g tin chopped tomatoes
• 2 tbsp extra virgin olive oil
• pinch onion powder
• pinch garlic granules
• ½ tsp chipotle sauce
• or to taste
• 250g/9oz frozen roasted Mediterranean vegetables
• salt and freshly ground black pepper
• 4 tbsp freshly grated Parmesan (or vegetarian alternative)
• to serve

Directions

• Bring a large saucepan of salted water to the boil. Add the penne and cook according to the packet instructions
• normally 10–12 minutes.
• Meanwhile
• tip the tomatoes into a large saucepan. Add the oil
• onion powder
• garlic granules and chipotle sauce
• stir well
• then bring to the boil over a medium heat. Simmer for 2 minutes.
• Remove from the heat and blend until smooth using a stick blender. Return to the heat
• stir in the roasted vegetables and cook for 2–3 minutes
• or until bubbling.
• Drain the penne
• reserving a little of the water
• then tip the pasta into the sauce and stir. Add a couple of spoonfuls of pasta water to the pan
• then season well with black pepper.
• Serve sprinkled with grated Parmesan or vegetarian alternative to serve.