This gorgeous pasta dish from Mutti is full of flavour and will warm you up.


  • 2 tablespoons olive oil

  • 1 brown onion, finely chopped

  • 3 cloves garlic, crushed

  • 2 x 400g cans Mutti Polpa

  • 1½ teaspoons Italian dried herbs

  • ground black pepper

  • 500g penne pasta

  • ¾ cup coarsely chopped fresh basil

  • shaved parmesan cheese, to serve


  • 1.

    Heat oil in a large frying pan over a medium heat. Add onion and cook for 8 minutes or until soft, stirring occasionally. Add garlic and cook, stirring for 2 minutes longer. Add Polpa, dried herbs and pepper and stir to combine. Simmer 10 minutes or until thickened, stirring occasionally.

  • 2.

    While sauce is simmering, cook pasta as directed on packet.

  • 3.

    Add basil to sauce and stir to combine. Serve sauce over pasta and top with parmesan.

Nutritional information

Nutritional analysis per serving (2 servings)

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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Quick pasta and meatballs. Remove meat from casings of 500g thick gourmet sausages (such as pork and fennel sausages.). Discard the casings. Roll into meatballs. Place meatballs on a tray lined with baking paper. Bake at 2000C for 12 minutes or until cooked through. Stir meatballs through pasta sauce before serving.

Roasted ratatouille pasta. Combine 500g chopped eggplant, 1 chopped seeded large red capsicum, 350g halved small mushrooms, 1½ tablespoons chopped rosemary leaves and 2 tablespoons olive oil. Spread onto 2 oven trays lined with baking paper. Bake 20 minutes or until tender. Stir vegetables through pasta sauce before serving.

For more information on Mutti 'Popla' Tomatoes, please visit

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