Pasta Primavera With Cherry Tomato Sauce

L love this no nonsense sauce, whether it's spooned over plain pasta or simple grilled chicken. I always make mine with full flavoured vine ripened tomatoes for the best result.

• Ready In: 25 mins
• Serves: 4

Ingredients

• 450  g  vine rippened cherry tomatoes
• 1⁄2 teaspoon caster sugar
• 1  onion, finely chopped
• 3  garlic cloves, finely chopped
• 1  tablespoon fresh rosemary, finely chopped
• 150  ml  vegetable stock
• 350  g rigatoni pasta
• 175  g  small broccoli florets
• 150  g  fine green beans, trimmed
•  salt & freshly ground black pepper

Directions

1. Put the tomatoes, sugar, onion, garlic, rosemary and stock into a large pan and bring to the boil. Simmer over a low heat for 15 minutes, stirring occasionally, until the tomatoes have broken down and the sauce has thickened.
2. Meanwhile, cook the rigatoni in a large pan of slightly salted boiling water according to the packet instructions. Add the broccoli and green beans 3 minutes before the end of the cooking time.
3. Drain the rigatoni and vegetables and toss with the cherry tomato sauce. Season to taste and serve immediately.