Red Pepper, Courgette and Frankfurter Pasta
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Recipe method
Heat the oil in a large pan, add the garlic, peppers, courgettes and frankfurters and cook until golden brown.
Stir in the tomatoes, tomato purée, sugar and black pepper.
Bring to the boil, reduce to a simmer and bubble away while the pasta cooks.
Cook the pasta according to pack instructions.
Drain the pasta and return to the pan. Toss in the sauce, finish with the basil leaves and serve with a fresh green salad.
Stir in the tomatoes, tomato purée, sugar and black pepper.
Bring to the boil, reduce to a simmer and bubble away while the pasta cooks.
Cook the pasta according to pack instructions.
Drain the pasta and return to the pan. Toss in the sauce, finish with the basil leaves and serve with a fresh green salad.
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Summary
| Prep time: | 5 min |
| Cooking time: | 10 min |
| Serves: | 4 |
| Vegetable Portions: | 2 |
Shopping list
- 1tbsp olive oil
- 2 cloves garlic, crushed
- 1 red pepper, deseeded and chopped
- 2 courgettes, sliced
- 350g pack HERTA® Frankfurters Classics, chopped
- 2 x 400g cans chopped tomatoes
- 1tbsp tomato purée
- pinch sugar
- freshly ground black pepper
- 350g (12oz) farfalle pasta
- small handful basil leaves
- green salad, to serve (optional)
Nutritional information
A portion of this recipe contains
Calories 57129%
Sugars 12.7g14%
Fat27.3g39%
Saturates 9.2g46%
Salt 2.0g33%
of an adult's guideline daily amount.