Wholewheat Penne with Tomato, Italian Parsley, Black Olives and Ricotta
Serves 4 // Cooking Time: 30 minutes
Ingredients:
300g Wholewheat Penne Pasta
2 Tbsp. Olive Oil
1 Medium White Onion (Diced)
100g Carrots (Diced)
1 Celery Stick (Diced)
3 Cloves Garlic (Minced)
800g Chopped Tomatoes (2 Tins)
1/2 Tsp. Oregano
150ml Water
10g Black Olives (Roughly Chopped)
10g Flat Parsley (Roughly Chopped)
80g Ricotta Cheese
Salt & Pepper to taste
Method:
Heat the olive oil in a pan and add the diced onions, carrots and celery. Gently cook for 5-10 minutes. Add the minced garlic and cook for a further 5 minutes until the veg is tender.
Stir in the chopped tomatoes, oregano and 150ml water. Allow to gently simmer for 20 minutes, stirring occasionally until the sauce has reduced.
Add the black olives and most of the parsley (save some for garnish) to the sauce and allow to cook for a further 10 minutes.
While the sauce is cooking, cook the pasta in boiling salted water until al dente.
Once the pasta is cooked, drain and mix in with the tomato sauce.
Divide the pasta into bowls and spoon on the ricotta and garnish with the remaining parsley and a drizzle of olive oil.
