This quick tomato pasta turns a jar of Dhanyam Pizza Pasta Sauce and organic penne into a comforting family meal in about 25 minutes. The sauce already provides the tomato base and seasoning, while sautéed vegetables add freshness, colour and texture.

Quick vegetable penne in pizza pasta sauce

Prep time: 10 minutes
Cooking time: 15 minutes
Serves: 3–4

Ingredients

• 250 g Dhanyam Organic Penne Pasta
• 200–250 g Dhanyam Pizza Pasta Sauce, or enough to coat the pasta generously
• 1 tablespoon cold-pressed groundnut oil or olive oil
• 3 cloves garlic, finely chopped
• 1 small onion, finely chopped
• 1 small capsicum, diced
• 1 small carrot, finely diced or grated
• ¼ cup sweet corn or green peas, optional
• Salt, as needed for the pasta water
• ¼ teaspoon freshly ground black pepper
• ½ teaspoon dried oregano or mixed Italian herbs, optional
• 2–4 tablespoons reserved pasta water
• Fresh basil, grated cheese or chilli flakes for serving, optional

Method

1. Boil the pasta water. Bring a large pot of water to a rolling boil. Salt it lightly. There should be enough water for the pasta to move freely.
2. Cook until al dente. Add the penne and cook according to the pack directions, stirring occasionally. Begin checking a minute or two before the suggested time. The pasta should be cooked through but retain a gentle bite.
3. Save some pasta water. Before draining, scoop out about ½ cup of the starchy cooking water. Drain the pasta; do not rinse it.
4. Sauté the vegetables. While the pasta cooks, warm the oil in a wide pan over medium heat. Add garlic and stir for about 20 seconds without browning it. Add onion and cook until translucent. Add carrot, capsicum and the optional corn or peas. Sauté for 3–4 minutes so the vegetables remain colourful and slightly crisp.
5. Add the sauce. Lower the heat and add Dhanyam Pizza Pasta Sauce. Add black pepper and optional herbs. Stir in 2 tablespoons of reserved pasta water and simmer gently for 2–3 minutes.
6. Toss everything together. Add the drained penne to the pan. Toss for 1–2 minutes until every piece is coated. Add another spoonful of pasta water if the sauce feels too thick.
7. Taste before seasoning. The prepared sauce and pasta water may already contain salt, so taste first and adjust only if necessary.
8. Serve immediately. Finish with torn basil, a little grated cheese or chilli flakes, if desired.

Why pasta water makes a difference

The cloudy water left after boiling pasta contains released starch. A small amount helps the tomato sauce cling to the penne and creates a smoother finish without adding cream. Add it gradually: too much can make the sauce watery.

Easy variations

Use another pasta shape

Organic wheat fusilli or macaroni works equally well. Fusilli holds sauce in its spirals and is particularly convenient for children and lunch boxes. Cooking time may vary by shape, so follow the pack rather than the clock in this recipe.

Add more protein

Stir in cooked chickpeas, white beans, crumbled paneer or small cubes of tofu. Add cooked beans with the sauce; add paneer or tofu after the vegetables and sauté briefly before adding the sauce.

Make it creamy without heavy cream

After switching off the heat, stir in a spoonful of thick curd, soft paneer blended with water or unsweetened cashew cream. Let the sauce cool for a minute before adding curd so it is less likely to split.

Make a baked pasta

Undercook the pasta by about two minutes, use a little extra sauce, transfer to a baking dish and top lightly with cheese. Bake at 200°C until hot and golden at the edges, approximately 10–15 minutes depending on the dish.

Tips for the best result

• Do not add oil to the boiling water; it can make it harder for the sauce to coat the pasta.
• Do not overcook the pasta before adding it to the sauce—it continues cooking briefly in the pan.
• Cut vegetables small and evenly so they cook quickly.
• Warm the sauce gently rather than boiling it aggressively.
• If preparing for children, omit chilli flakes and add extra carrot or sweet corn.
• For a brighter finish, add fresh basil only after switching off the heat.

Storage and reheating

This pasta tastes best immediately. Refrigerate leftovers promptly in a covered container and use within 1–2 days. Reheat until steaming hot, adding a splash of water to loosen the sauce. Reheat only the portion you intend to eat.

A simple complete meal

Serve the pasta with a cucumber-and-lettuce salad, sautéed beans or lightly steamed broccoli. Fruit or plain curd can complete an easy family meal. The vegetables and side dish make the plate more varied, while the prepared sauce keeps weekday cooking convenient.