Makes:  4

Ingredients

• 450g/ 1lb passata
• 2 garlic cloves, crushed
• 150ml/ 1/4pint/ 2/3 cup dry white wine
• 15ml/1 tbsp sun-dried tomato puree
• 1 fresh red chilli
• 350g/12oz penne or other pasta shapes
• 15g/ 1/2oz/1/4 cup finely chopped fresh flat leaf parsley
• Salt and freshly ground black pepper freshly grated Pecorino cheese, to serve

    Directions

• Put the passata, crushed garlic cloves, wine, sun-dried tomato puree and whole chilli in a saucepan and bring to the boil. Cover and simmer gently.

• Cook the pasta in a large pan of boiling salted water for 10-20 minutes or until al dente.

• Remove the chilli from the sauce and add half the parsley. Taste for seasoning. If you prefer a hotter taste, chop the chilli and add it to the sauce.

• Drain the pasta an tip into a large, warmed bowl. Pour the sauce over the pasta and toss to mix. Serve at once, sprinkled with the grated Pecorino cheese and the remaining chopped fresh flat leaf parsley.

  Nutritional Information

• Per  portion

• Fat, total        1.7g

• saturated fat    0.3g

• Protein           11.8g

• Carbohydrate   70.5g

• sugar, total     5.8g

• Fibre              3.6g

• Sodium          64mg