Ingredients
- ( 3 cup) Flour and egg pasta
- ( 1 1/2 cups) Reduced-salt tomato Passata Sauce
- ( 2 medium) Brown onion, raw and peeled
- ( 1 1/2 tbsp) Olive oil
- ( 1/2 tsp) Iodised table salt
- ( 1/2 tsp) Dried oregano
- ( 1/2 tsp) Raw mixed herbs
Did you know?
Many sauces contain a lot of salt. Choose reduced-salt varieties when possible.Fettuccini pasta
Serves 4Time 30 mins
Explore new possibilities with an Italian classic
Fat - total
7g
9%
Fat - saturated
1g
4%
Salt
634mg
28%
Protein
11g
22%
Carbs
91g
29%
Sugar
6g
7%
Energy
1950kJ
22%
% based on an adult’s recommended daily intake
Ingredients
- ( 3 cup) Flour and egg pasta
- ( 1 1/2 cups) Reduced-salt tomato Passata Sauce
- ( 2 medium) Brown onion, raw and peeled
- ( 1 1/2 tbsp) Olive oil
- ( 1/2 tsp) Iodised table salt
- ( 1/2 tsp) Dried oregano
- ( 1/2 tsp) Raw mixed herbs
Method
- Cut onions into small pieces.
- Heat the olive oil in a pan.
- Fry the onions, until golden. Set aside.
- Boil the pasta, following packet directions, until al dente.
- In a pan, simmer the tomato sauce and vegetables, until the sauce boils.
- Add the pasta, fried onions, mixed spices and salt to the tomato paste mixture.
- Cook on low heat.
- Serve.
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