Fast and easy, this is a basic recipe you can adjust and be creative with.
2 tblsp butter
1 tsp minced garlic
1 tblsp fire roasted tomatoes
1/2 cup finely diced sweet onion
1/2 cup finely diced red pepper
1 cup sliced Crimini mushrooms
1 cup tomato sauce
Splash of light cream
1/4 cup parmesan
Fresh ground black pepper
1. In a large frying pan melt butter, add garlic, fire roasted tomatoes. tir in butter, then add mushrooms, onion and red peppers. Stir and spread around the pan then put a lid on the pan and let it sweat for about 10-15 mins.
2. Boil water in a large pot. When you add the pasta to cook, then add tomato sauce and cream to your pan with the veg and stir until well blended.
3. When tripolini is cooked to desired tenderness, strain and add it to your sauce and mix well. You can add the parmesan in the pan and mix it through or keep it to put on top after you serve.
4. A nice way to serve this is on warmed plates, if you have ceramic or oven safe plates. Put the oven to 150 when you put the pasta in the water to cook it. Turn the oven off when your pasta is cooked. You may need a towel to take them out if they feel too hot but it will keep your dinner warm as this is a light pasta.