A dish for the grown ups, reminiscent of ‘alfresco’ dining on a sunny Italian terrace. Brown rice penne in a slow simmered tomato, pepper, onion & garlic sauce with a tot of vodka – because why not? I sprinkled mine with ‘Nooch’ (nutritional yeast – a vegan friendly, cheesy, nutty tasting condiment that’s a good source of vitamin B12) however, you could leave this out or substitute it with parmesan cheese instead. The aroma from this dish is as fabulous as it tastes!
Ingredients – Serves 2
1 small onion, finely chopped
1 small red bell pepper, finely chopped
1 garlic clove, crushed (or 1 tbsp no fuss garlic, 0.5 syns)
1 x 400g tin of plum tomatoes
2 tbsp tomato puree
200g dried penne (I used gluten free brown rice penne)
25ml vodka (3 syns)
1 tbsp nutritional yeast flakes (2.5 syns)
8-10 fresh Basil leaves, torn
1. Spray a saucepan with fry light and gently fry the onions for around 10 minutes, until really soft. Add the chopped pepper & garlic and cook for another 3-4 mins.
2. Stir in the tomatoes and tomato puree, tear up & throw in half of the basil leaves. Press the tomatoes firmly with a wooden spoon to help break them up and simmer for 15 minutes. Keep your eye on the pan and add a splash of water if the mixture looks very thick and starts to dry.
3. Meanwhile, cook the pasta according to pack instructions. Drain, return to the pan, pour over the vodka and stir gently. Tip the pasta into the tomato sauce, stir gently and season to taste.
4. Divide between 2 bowls, sprinkle over the nutritional yeast and tear over a few fresh basil leaves to serve.
Slimming World – 3 syns per serving as follows: Vodka = 3 syns, 1 tbsp no fuss garlic = 0.5 syns, Marigold Engevita Nutritional Yeast with B12 = 2.5 syns.
I served mine here with a Schar Ciabatta Brown Roll (HEB choice or 6 syns), split in half, spread with 1 tsp ‘no fuss’ garlic (negligible syns) & toasted under a hot grill. Alternatively serve with a big mixed leaf salad with fat free dressing for a syn free alternative.