Wholewheatl Rigatoni with Chunky Tomato Sauce
Ingredients
- Ingredients
- 400 grams Whole wheat rigatoni
- 1 yellow paprika
- 2 Beefsteak tomato
- 1 onion
- 1 garlic clove
- 1 can Diced tomatoes
- 1 small carrot
- 100 milliliters Vegetable broth
- 2 Tbsps olive oil
- 2 Tbsps parsley (chopped)
- salt
- peppers
- 2 Tbsps Parmesan (to sprinkle)
Preparation steps
Cook the rigatoni in boiling salted water according to the package directions until al dente. Peel and finely dice the garlic and onion. Peel and finely grate the carrot. Heat the oil in a pan, and sauté the onion, garlic, and carrot. Mix in the broth, bring to a boil, and cook for 5-10 minutes. Puree briefly, then add the canned tomatoes, and simmer gently for another 10 minutes.
Rinse the pepper and cut in half. Remove the seeds and membranes, and finely dice. Blanch the beefsteak tomatoes in boiling water. Remove from the water and peel. Cut in half, remove the core and finely dice. Add to the sauce with the peppers, and simmer for 3-5 minutes, then mix in 1 tablespoon of parsley. Drain the pasta and arrange on plates. Top with the sauce, garnish with the remaining parsley and the parmesan cheese, and serve.
