Ingredients

The following ingredients have 4 Servings
  • 1/2 large onion
  • 5 oz carrots (145g)
  • 1/2 red pepper
  • 1 clove garlic
  • 1 zucchini (optional - medium/small (courgette))
  • 2 tbsp olive oil
  • 17.6 oz chopped tomatoes (500g can/packet, or crushed)
  • 1/2 cup orange juice (120ml)
  • if cooking orzo in sauce - add approx 1/2cup (or more as needed water/stock and 12oz/340g - 1lb/450g orzo)

Instruction

  • Peel and dice the onion and carrots in a small dice and chop the pepper in small dice. Finely chop or crush the garlic. Dice the zucchini small, if using.
  • Warm the oil over a medium heat in a medium-sized pan. Add the onion and soften for a couple minutes then add the carrot, pepper and garlic (plus zucchini, if using). Cook a couple minutes until pepper softening slightly, stirring occasionally.
  • Add the tomatoes and orange juice. Stir to mix then cover and bring to a simmer. Reduce heat and simmer around 20min until carrot is just tender. You can leave the sauce chunky if you like, but for kids especially I would recommend blending until smooth. Either use immediately or store for later (either put in container in fridge for a day or two or can properly for longer storage).
  • To serve - either cook pasta separately and mix through sauce, or you can cook the pasta in the sauce. If cooking in the sauce, add approx 1/2cup/120ml water or light stock and bring to a simmer. Cook until pasta is cooked through. You may need to add a little more liquid. This sauce is about right for approx 12oz-1lb pasta.