1 tbsp of essential Waitrose Olive Oil
1 essential Waitrose Onion, diced
1 essential Waitrose Carrot, diced
1 essential Waitrose Courgette, diced
1 essential Waitrose Red Pepper, diced
100ml of vegetarian red wine
400g can of essential Waitrose Chopped Tomatoes
25g pack of fresh flat leaf parsley, chopped
300g of wholewheat spaghetti
Heat the oil in a large saucepan and fry the onion and carrot for three minutes. Add the courgette and pepper and fry for five minutes. Stir in the wine and cook for one minute until reduced slightly.
Add the tomatoes, cover, and simmer gently for ten minutes. Stir in the parsley.
Meanwhile, cook the spaghetti in boiling water for nine to ten minutes until tender. Drain and stir into the sauce and serve.
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