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By Emma Braz

The key to this tasty penne pasta is quality fresh ingredients.

+ Ingredients

375g dried penne pasta
1 tablespoon olive oil
1 medium red onion, chopped
2 garlic cloves, crushed
1kg ripe tomatoes, chopped
1 teaspoon caster sugar
2 teaspoons white balsamic vinegar
1/3 cup chopped fresh oregano leaves

1/3 cup chopped fresh basil leaves

+ Method

Step 1: Cook pasta in a large saucepan of boiling salted water, following packet directions until tender. Drain.

Step 2: Meanwhile, heat oil in a large, deep frying pan over medium heat. Add onion and garlic. Cook for 3 to 4 minutes or until onion has softened. Add tomato, sugar and vinegar. Bring to a simmer. Simmer for 3 to 4 minutes or until slightly thickened. Stir in oregano and basil.

Step 3: Add pasta to tomato mixture. Season with salt and pepper. Toss gently to combine.

Serve. Serves 4 To freeze: Cool. Transfer to a large snap-lock bag or airtight container. Freeze. Thaw in fridge overnight. Place thawed pasta in a large heatproof bowl. Cover with boiling water. Stand for 2 minutes. Drain.

Photography by Andrew Young

Recipe thanks to