Introduction

This pasta with tomato and hidden vegetable sauce is a delicious way to enjoy a nutritious meal. The sauce is packed with finely chopped vegetables that blend seamlessly into a rich tomato base, perfect for picky eaters or anyone wanting to sneak in extra greens. It’s comforting, simple, and versatile for any weeknight dinner.

The image shows a white bowl filled with pasta shells covered in a thick red sauce, likely tomato-based, topped with fresh green arugula leaves and thin, pale shavings of cheese. A silver fork rests inside the bowl on the right side, and the bowl sits on a white plate over a light blue and white checkered napkin. The background includes a soft focus of a white marbled surface, creating a clean and bright setting. Photo taken with an iphone --ar 4:5 --v 7

Instructions

Step 1: Heat the olive oil in a large non-stick saucepan over medium heat. Add the chopped onion, celery, carrots, and leek. Cook gently for about 20 minutes until the vegetables are soft.

Step 2: Add the chopped peppers and cook for another 10 minutes, stirring occasionally.

Step 3: Pour in the chopped tomatoes, then stir in the caster sugar and balsamic vinegar. Reduce heat and simmer the sauce for at least 20 minutes, longer if you have time, to deepen the flavors.

Step 4: Meanwhile, cook the pasta according to the package instructions until al dente. Drain well.

Step 5: Using a hand blender, carefully blitz the sauce until smooth. Taste and season with salt and pepper as needed. Return the sauce to low heat to keep warm.

Step 6: Toss the cooked pasta through the sauce to coat evenly. Serve in bowls topped with shaved Parmesan and fresh rocket if you like.

Tips & Variations

Try adding a pinch of chili flakes to the sauce for a mild spicy kick.

Swap the dried pasta for whole wheat or gluten-free varieties to suit dietary preferences.

If you don’t have a hand blender, you can leave the sauce chunky or carefully transfer to a food processor.

To boost protein, add cooked lentils or chickpeas along with the tomatoes.

Storage

Store any leftover pasta and sauce in an airtight container in the refrigerator for up to 3 days. Reheat gently in a saucepan over low heat, adding a splash of water if needed to loosen the sauce. This dish doesn’t freeze well when combined, but you can freeze the sauce separately for up to 2 months.

FAQs

Can I use fresh tomatoes instead of canned?

Yes, you can use fresh ripe tomatoes, roughly chopped. You may need to simmer the sauce a bit longer for the tomatoes to break down and develop flavor.

How can I make this sauce suitable for kids?

Blending the sauce smooth helps hide the vegetables, making it friendlier for children. You can also reduce the balsamic vinegar slightly to keep the sauce mild and sweet.