About this recipe:This pasta sauce takes minutes to make and makes use of all the odds and ends in the fridge, great for those nights when you're home late from work and haven't the time to shop! Use whatever you have in the fridge - for example, use red pepper instead of green if that's what you have. It'll still taste fab!
1 tablespoon olive oil
4 plum tomatoes
1 green pepper, chopped
1 tablespoon chopped fresh coriander
4 cloves garlic, chopped
1/2 small onion, chopped
400g passata or tinned chopped tomatoes
2 tablespoons grated Parmesan cheese
150g tinned black olives, drained and sliced
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Method Prep:10min › Cook:20min › Ready in:30min
Heat olive oil in a large frying pan and saute tomato, green peppers, coriander, garlic and onion for 5 minutes. Add passata and simmer for 10 to 15 minutes. Mix in olives and Parmesan cheese. Serve with your favourite pasta.
Parmesan cheese is not truly vegetarian, as it contains animal rennet. To make this dish 100% vegetarian, omit the cheese or find a suitable vegetarian substitute made without animal rennet. In supermarkets look for the 'parmesan style hard cheeses' which are suitable for vegetarians.