Half tin chopped tomatoes
150ml pineapple juice
One garlic clove
200ml white wine vinegar
50ml balsamic red wine vinegar
Pepper and salt flakes to season
Along with mixed herbs, Italian herb, dill, coriander, pinch mild chilli powder, garlic granules, thyme – raid spice cupboard but one pinch of each herb needed above is my main mix but season to own taste.
250g penne pasta cook for 12 mins till ready in salted water.
Easy to make sauté, onion, charlottes and carrot till see through for onion etc and cooked in olive oil add garlic clove crushed finely then add seasoning and herbs along with tomatoes (cut three whole tomatoes up also) cook for 20 mins add the balsamic red when almost ready,
Meanwhile cook Pena pasta till ready to taste and add to sauce which should have cooked for 25 mins by this time
Put in dish and garnish with grated cheese very good vegetable alternative without meat and very filling
1 lemon (juice only)
Tin of chopped tomatoes
3 challotes finely sliced
Good splash of extra virgin olive oil (fry challotes first in pan)
Good Sprinkle of mixed herbs/ coriander/ garlic granules/chilli powder mild to taste
Balsamic vinegar of Modena good splash at end of 15 mins cooking the sauce
200g penne pasta (cook for 15 mins or to taste)
Fry challotes in good covering of extra virgin olive oil
Add tin of tomatoes, lemon juice along with herbs and seasoning allow to reduce for 15 mins add good splash of balsamic vinegar at end.
Add the already cooked penne pasta cook till all pasta covered put into dish and cover with grated cheese of choice and serve.