An easy low-fat pasta sauce that’s packed with flavour. It also make a great topping for jacket potatoes.  Healthy bonus: wholewheat pasta is a great slow release energy food which keeps you feeling fuller for longer.


1tbsp olive oil

1 onion, finely chopped

2 garlic cloves, finely chopped

50ml red wine

2 x 400 g cans chopped tomatoes

Pinch of sugar

1tsp finely grated lemon rind

1tsp dried oregano

75g dry pitted black olives, roughly chopped

400g wholewheat penne

1 small bunch of basil, leaves torn

400g can artichokes, rinsed, drained and roughly chopped


1 Heat the olive oil in a large, heavy-based pan over a medium-low heat, then add the onion and garlic and cook gently for 5–6 minutes until softened. Stir in the red wine, tomatoes, sugar, lemon rind, oregano and black olives and bring to the boil. Reduce the heat and simmer gently for 12–15 minutes.

2 Meanwhile, bring a large saucepan of lightly salted water to the boil and cook the pasta for 11 minutes until ‘al dente’, or according to the packet instructions.

3 Add the basil and artichokes to the pasta sauce and stir until the artichokes are heated through. Season with salt and pepper.

4 Drain the pasta and serve in large bowls with the pasta sauce spooned over. Serve with a green salad.

Per serving: 472 cals, 8g fat (1g saturated), 88g carbs

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Try another vegetarian recipe, Gardener’s pie

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