Penne with Vegetable Ragù

Method

1. Dice the red onion into 8 mm cubes. Also dice the celery and carrot into similar cubes after removing strings and peeling.
2. Heat oil in a pan and add the onion. Sauté gently for a few minutes until softened.
3. Add the celery and carrot. Stir and cook while preparing the other vegetables.
4. Trim and dice the zucchini; seed and dice the yellow bell pepper.
5. Add the zucchini and bell pepper to the pan. Season with salt and stir.
6. Add tomato passata and a splash of water (use it to rinse the bowl). Mix.
7. Cover and cook for about 15 minutes, stirring occasionally.
8. Add the peas and cook uncovered for another 5 minutes.
9. Meanwhile, cook the penne pasta al dente.
10. Tear fresh basil by hand and add to the vegetable ragù.
11. Drain the pasta and add it to the ragù. Toss briefly over heat to combine.
12. Adjust salt and pepper, adding a little pasta cooking water if needed.
13. Finish with a drizzle of extra virgin olive oil.