Ingredients
-
450 g vine rippened cherry tomatoes
-
1/2 teaspoon caster sugar
-
1 onion, finely chopped
-
3 garlic cloves, finely chopped
-
1 tablespoon fresh rosemary, finely chopped
-
150 ml vegetable stock
-
350 g rigatoni pasta
-
175 g small broccoli florets
-
150 g fine green beans, trimmed
-
salt & freshly ground black pepper
Instructions
- Put the tomatoes, sugar, onion, garlic, rosemary and stock into a large pan and bring to the boil. Simmer over a low heat for 15 minutes, stirring occasionally, until the tomatoes have broken down and the sauce has thickened.
- Meanwhile, cook the rigatoni in a large pan of slightly salted boiling water according to the packet instructions. Add the broccoli and green beans 3 minutes before the end of the cooking time.
- Drain the rigatoni and vegetables and toss with the cherry tomato sauce. Season to taste and serve immediately.