Updated: May 31, 2020
This pasta is truly a celebration of making something marvellous out of pantry staples and tidbits in your fridge. The recipe is super versatile too; add or swap out ingredients for what you have and make it your own! Onion and garlic? Add celery or sweet potato! No Parmesan? Add cheddar or even a sprinkling of creamy goats cheese! The options are endless!
1 medium onion, chopped
1 carrot, chopped
1 red capsicum, chopped
4 tablespoons of extra virgin olive oil
2 garlic cloves, finely diced
1 teaspoon of salt, or to taste
freshly cracked black pepper, to taste
2 cans of whole peeled tomatoes or passatta
1/2 cup of water
2 teaspoons chilli flakes
2 teaspoons of dried oregano
1 fresh thyme sprig
½ cup of thinly grated Parmesan, divided
In a large saucepan or shallow Dutch oven, on medium heat, add the olive oil, oregano, chilli flakes, onion, carrot, capsicum and garlic; and cook, stirring occasionally until vegetables are soft, around 7 minutes.
Next, add tomatoes, salt and pepper, cup of water, as well as the spring of thyme. Cover the pan with its lid and simmer on a low heat, stirring occasionally for 10-20 minutes.
In a large pot of heavily salted boiling water, cook your pasta of choice, stirring occasionally, until almost al dente - as it will finish cooking completely in the sauce.
Remove pasta from the water and using a slotted spoon add it to the large saucepan. Add 1 ladleful of the pasta water, and the parmesan, and stir until the parmesan is melted and sauce is creamy, glossy and emulsified.
Serve pasta in bowls, seasoned with more pepper, parmesan and garnished with some parsley or basil leaves. Please enjoy!