• 30ml olive oil
• 1 leek, washed and finely chopped
• 1 clove garlic finely chopped
• 3 carrots, peeled and finely chopped
• 4 asparagus spears, chopped
• 200g broccoli, roughly chopped
• 200g cauliflower, roughly chopped
• 400g can plum tomatoes
• 6 ripe fresh tomatoes, roughly chopped
• 500g tomato passatta
• Pinch of light soft brown sugar
• 5ml balsamic vinegar or red wine vinegar
• 500g penne pasta
• 4 handfuls grated Parmesan cheese

For the salad:
• 1 chicory head
• Approx 200g fresh lettuce leaves
• 1/2 cucumber cut in half, sliced

For the dressing:
• 60ml olive oil
• Juice of 1/2 lemon
• 5ml honey to taste

Method

1. Heat the oil in a frying pan, add chopped leek and garlic, cover and sweat gently for 10 minutes or until soft. Add all other vegetables, cover and sweat for another 10 minutes or until soft.
   
2. Add plum tomatoes, fresh tomatoes and tomato passatta and simmer uncovered for 15 minutes, stirring occasionally.
   
3. Season to taste with sugar and vinegar.
   
4. Blend using a hand-held blender or food processor until smooth.
   
5. Bring a pan of water to boil, cook pasta and drain.
   
6. Meanwhile, finely slice the chicory and mix in a bowl with lettuce leaves and cucumber.
   
7. Mix together dressing ingredients and drizzle over the salad.
   
8. Add enough tomato vegetable sauce to coat the pasta and mix well, scatter cheese over the top.
   
9. Serve the pasta with salad.
   

Recipe courtesy of www.iminseason.com

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