Pasta with Tomatoes and Carrots

4 SERVINGS

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INGREDIENTS

250 g whole grain wheat pasta, dry
200 g carrots
3 tablespoons olive oil
100 g white onion (finely chopped)
2 tablespoons tomato paste
1 tablespoon sweet paprika powder
1 tablespoon sweet paprika powder
220 g chopped canned tomatoes
250 ml vegetable broth (can be replaced with water)
50 g pitted black olives
80 g cherry tomatoes (halved)
15 g butter
50 g spring onion greens (finely chopped)
1 tablespoon dried oregano
Salt
Pepper

YOU MIGHT NEED

Cooking utensils

INSTRUCTIONS

1
First, bring salted water to a boil. Once it starts boiling, add the pasta and cook it according to the instructions on the package. Drain the pasta after cooking.
2
Peel the carrots and cut them into thin slices.
3
Pour olive oil into a pan and heat it over medium heat. Once the oil is hot, add the onion and carrots to the pan and sauté together for 6–7 minutes. After the specified time, add the tomato paste, sweet paprika, and white wine vinegar, and cook everything for 13–14 minutes over medium heat.
4
Once the mixture is sautéed, add canned tomatoes, broth, black olives, and chopped cherry tomatoes to the pan, and cook everything together for 9–10 minutes over medium heat.
5
When the carrots are soft, turn off the heat, add the cooked pasta, butter, and spring onion greens, season with oregano, salt, and pepper, mix well, divide into individual portions, and serve.

Tip

You can also add other seasonal root vegetables to taste, such as celery or pumpkin.

Jíme zdravě

Learn to eat without guilt. Recipes that are varied and nutritionally balanced. Jíme zdravě will show you original tips for quick and healthy cooking. The author of the photograph is Marie Bartošová.