Meatless Monday: Penne pasta with Napolitana sauce and burst cherry tomatoes

Serves 2

You’ll need: 10ml olive oil; 1 garlic clove, crushed; 30g finely chopped red onion; 20ml tomato paste; 20 ml chopped tomatoes; salt and pepper for seasoning; 30ml reduced-fat cream OR low-fat plain yoghurt; 5ml honey; 5ml olive oil; 120g small cherry tomatoes (use yellow, green and red cherry tomatoes if available); 5ml chopped Italian parsley; 5ml chopped basil; 200g whole wheat penne pasta, cooked; 20ml basil pesto.

How to:

Pour 10ml olive oil into a small saucepan and add garlic. Fry for a minute. Add the chopped red onion and cook at a gentle heat for a few minutes until onions are soft.

Add the tomato paste, chopped tomato and season with a little salt and pepper. Then add the honey. Cook the sauce (with the lid on the saucepan) for five minutes on low heat.

Remove from the heat and add cream/ yoghurt.

Heat 5ml olive oil in a frying pan and add cherry tomatoes. Cook them until they burst and turn golden at the edges. Season with salt & pepper. Mix chopped herbs (parsley & basil) with the burst cherry tomatoes.

Add the burst cherry tomatoes to the cooked tomato sauce.

Serve on the cooked whole wheat penne pasta. Top with the basil pesto.

* Recipe: Christine Capendale. Image: Anita Reed, Disney