[Veg Gourmet] NZ Fettuccine Alla Norma

• Meanwhile, boil the kettle. • Finely chop onion and garlic.

• When veggies have 10 minutes remaining, in a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook onion, until tender, 3-5 minutes. • Add garlic, a pinch of chilli flakes (if using) and tomato & herb seasoning, and cook until fragrant, 2 minutes. • Reduce heat to medium, add tomato sugo, the brown sugar, butter and a splash of water, and simmer, until slightly reduced, 2-3 minutes.

• Meanwhile, half-fill a large saucepan with boiling water, with a generous pinch of salt, over high heat. • Cook fresh fettuccine in boiling water until ‘al dente’, 3 minutes. • Reserve pasta water (1/4 cup for 2 people / 1/2 cup for 4 people). Drain fettuccine, then return to saucepan and drizzle with olive oil.

• To the fettuccine, add sugo mixture, roast veggies and the reserved pasta water, and stir to combine. • In a medium bowl, combine rocket leaves, a drizzle of balsamic vinegar and olive oil. Season to taste.