SERVES SIX TO EIGHT

Ingredients

1 onion
1 carrot
1 celery stick
60ml/4 tbsp olive oil
1 garlic clove, thinly sliced
a few leaves each of fresh basil,
thyme and oregano or marjoram
2 x 400g/14oz cans chopped Italian plum tomatoes
15ml/1 tbsp sun-dried tomato paste
5ml/1 tsp granulated sugar
about 90ml/6 tbsp dry red or white wine (optional)
350g/12oz/3 cups dried rigatoni
salt and ground black pepper
coarsely shaved Parmesan cheese,
to serve

Chop the onion, carrot and celery stick finely, either in a food processor or by hand, with a sharp knife.

Heat the olive oil in a medium pan, add the garlic slices and stir over a very low heat for 1-2 minutes. Do not let the garlic burn or it will taste bitter.

Add the chopped vegetables and the fresh herbs, reserving a few to garnish. Cook over a low heat, stirring frequently, for 5-7 minutes, until the vegetables have softened and are lightly coloured.

Add the canned tomatoes, tomato paste and sugar, then stir in the wine, if using. Add salt and pepper to taste. Bring to the boil, stirring, then lower the heat to a gentle simmer. Cook, stirring frequently, for about 45 minutes.

Cook the pasta in lightly salted, boiling water for 10-12 minutes, drain and tip into a warmed bowl. Pour the sauce over the pasta and toss well. Garnish with the reserved herbs. Serve immediately, with shavings of Parmesan handed separately.

COOK’S TIP
Large pasta tubes are best for this recipe, as they capture the wonderful tomato and herb sauce. If you can’t get rigatoni, try penne or penne rigate (ridged penne).