1tspmixed herbs or a handful of chopped fresh basil if you have it
Sprinkle chilli powder
1/4tspstock powder - I use Marigold
4tbspsunflower seeds - toasted in a frying pan until golden
4rashers bacon - grilled or fried until crispy
Handful pitted black olives - chopped (optional)
Place the onion, carrot and red pepper in a large pan with approx. 50ml of water and cook the vegetables on a low heat with the lid on for approx. 10 minutes until soft. Replenish the water if it evapourates.
Add the remaining vegetables and allow to cook for a further 5-10 minutes, keeping the water topped up so there is just enough to cover the bottom of the pan.
Remove the lid and allow the water to evaporate before adding the passata, herbs, stock and chilli powder. Continue to cook on a low heat for a further 5-10 minutes until the vegetables are soft and the sauce thickened.
Meanwhile cook the bacon and seeds and chop the black olives.
Cook the pasta according to the instructions on the packet.
Once the pasta has cooked, drain and rinse, then add the sauce. Stir to combine and serve with chopped crispy bacon, sunflower seeds and olives scattered on the top.
To make this vegetarian or vegan, replace the bacon with grated cheese or beans.