Whole Wheat Penne with Fresh Vegetables in Tomato Sauce

Make sure you don’t overcook the vegetables, to keep them flavorful and crisp. Whole wheat penne has a slightly different taste and rougher texture than your regular pasta noodle. Add fresh basil if desired, to enhance the taste of the tomato sauce.


Serves 4  Prep Time 10 minutes  Cooking Time 15 minutes

320 grams whole wheat penne, cooked al dente
4 tablespoons (60 ml) olive oil         
30 grams red onion, chopped
5 grams basil
1 can diced tomatoes
salt and pepper to taste
50 grams asparagus, sliced into three pieces each
1 carrot, sliced into thick half moons
1 zucchini, sliced into thick half moons
¾ cup cherry tomatoes, sliced in half
2 cloves garlic, sliced
1 onion, sliced
60 grams each of red and green bell pepper, cubed


1 Make the tomato sauce: Sauté the red onion with 2 tablespoons of olive oil and basil for 2 minutes. Add the canned tomatoes and continue to cook for 15 minutes. Season to taste with salt and pepper then purée the mixture.
2 Boil asparagus, carrot, and zucchini individually in salted boiling water until half-cooked. Set vegetables aside.
3 Sauté garlic in a saucepan with the remaining olive oil and cook until slightly golden. Add onions and cook until translucent. Add red and green bell peppers along with the precooked vegetables, and cook for a few minutes until they release their juices.
4 Pour in 1 cup prepared tomato sauce and simmer on low fire for 5 minutes. Season to taste with salt and pepper. Pour noodles into the sauce and toss together, cooking for 5 more minutes. Check seasoning and add Parmesan cheese, if desired.


Photography by David Hanson | Recipe & Food Preparationby Chef Alessio Loddo of Tosca, Dusit Thani Manila | Art Direction by Jonathan Roxas | Prop Styling by Angelo Comsti | Food Styling by Sharlene Tan | Props by ac+362, Robinsons Department Store, Rustan's Department Store