xiaoxl/recipe_data huggingface dataset:
Pasta Fresca


Ingredients:
tomatoes, basil leaves, garlic, extra virgin olive oil, mozzarella cheese

Directions:
Put a large pot of water on the boil for the pasta.
Put aside 1 cup of the tomatoes and a couple of basil leaves.
Puree the rest of the tomatoes, basil, garlic and olive oil in a blender until smooth.
Season.
When the pasta water is boiling, stir in the pasta and cook until al dente[approx 10 minutes].
In the meantime cut the reserved basil into thin strips.
Drain the cooked pasta and toss it immediately with the mozzarella.
Add the sauce and mix well.
Top with the reserved tomatoes and basil.
Serve immediately.
Dump Meatloaf


Ingredients:
ketchup, egg, Spanish onion, green pepper

Directions:
Mix all ingredients together, form into a loaf, and place on a roasting pan that has been sprayed with nonstick cooking spray.
Bake in a 350 degree Fahrenheit oven for 1 1/2 hours.
Pineapple Lemon Rice


Ingredients:
crushed pineapple, lemon peel, brown rice, vanilla extract, brown sugar

Directions:
Add water to pineapple juice to equal 1 3/4 cups and place in a medium saucepan. Add lemon peel. Bring to a boil over medium heat.
Stir rice into saucepan. When juice returns to a boil, cover, reduce heat to medium-low, and simmer 40 minutes, until most of the liquid has cooked out.
Stir in pineapple, vanilla extract, and brown sugar. Mix well, cover and continue to cook 10 minutes more. Let stand, covered until serving time.
Serve warm.
Classic Dinner Rolls
Category: trusted-brands-recipes-and-tips

Who can resist warm yeast rolls, fresh from the oven?

Ingredients:
2 cups all-purpose flour, or more if needed
1 envelope Fleischmann's® RapidRise Yeast
2 tablespoons sugar
½ teaspoon salt
½ cup milk
¼ cup water
2 tablespoons butter OR margarine

Directions:
Combine 3/4 cup flour, undissolved yeast, sugar and salt in a large bowl. Heat milk, water and butter until very warm (120 degrees to 130 degrees F). Add to flour mixture. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add 1/4 cup flour; beat 2 minutes at high speed. Stir in enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes. Cover; let rest 10 minutes. Divide dough into 12 equal pieces; shape into balls. Place in greased 8-inch round pan. Cover; let rise in warm, draft-free place until doubled in size, about 30 minutes. Bake in preheated 375 degrees F oven for 20 minutes or until done. Remove from pan; brush with additional melted butter, if desired. Serve warm.

Prep time: 40 mins
Cook time: 20 mins
Total time: 1 hr 30 mins
Yields: 12 rolls

Calories: 107.9
Fat: 2.3 g
Saturated fat: 1.4 g
Carbohydrates: 18.5 g
Sugars: 2.6 g
Dietary fiber: 0.6 g
Protein: 2.8 g
Cholesterol: 5.9 mg
Sodium: 115.3 mg
Mexican Peanuts


Ingredients:
garlic cloves, olive oil, ground cumin, coarse salt, chili powder

Directions:
In a large frying pan, cook garlic in olive oil over moderate heat for 1 minute. Add hot pepper and cumin.
Mix in peanuts and cook, stirring, for 2 minutes. Sprinkle with coarse salt and chili powder.
Mix well and store in a covered jar or tin.
Sweet Jalapeno Cornbread
Category: bread
By hotsauce

A surprisingly tasty blend of sweet cornbread and jalapeno peppers. If you love hot peppers and cornbread, then you must try this recipe.

Ingredients:
⅔ cup margarine, softened
⅔ cup white sugar
2 cups cornmeal
1 ⅓ cups all-purpose flour
4 ½ teaspoons baking powder
1 teaspoon salt
3  large eggs
1 ⅔ cups milk
1 cup chopped fresh jalapeno peppers, or to taste

Directions:
Preheat oven to 400 degrees F (200 degrees C). Grease a 9x13-inch baking dish. Beat margarine and sugar together in a large bowl until smooth. Combine cornmeal, flour, baking powder, and salt in another bowl. Stir eggs and milk in a third bowl. Pour 1/3 milk mixture and 1/3 flour mixture alternately into margarine mixture; whisk until just mixed. Repeat with remaining ingredients and stir in jalapeno peppers. Spread mixture evenly into prepared baking pan. Bake in preheated oven until a toothpick inserted into the center comes out clean, 22 to 26 minutes. Cool in the pan for 10 minutes before slicing.

Prep time: 15 mins
Cook time: 25 mins
Total time: 50 mins
Yields: 1 9x13-inch baking dish

Calories: 294.2
Fat: 12.8 g
Saturated fat: 2.7 g
Carbohydrates: 40.1 g
Sugars: 13.3 g
Dietary fiber: 2.1 g
Protein: 6 g
Cholesterol: 49.2 mg
Sodium: 532.3 mg
Punjabi Chicken in Thick Gravy
Category: world-cuisine
By //^_^\\ Chatterjee

This is a type of chicken curry in a thick gravy with a nice spicy flavor, but is not too hot. You may adjust the 'heat' by adding more serrano peppers. Serve over rice, or with chapatti or roti.

Ingredients:
2 tablespoons vegetable oil
2 tablespoons ghee (clarified butter)
8  chicken legs, skin removed
1 teaspoon cumin seeds
1  onion, finely chopped
5 cloves garlic, minced
2 tablespoons minced fresh ginger root
1 small tomato, coarsely chopped
1 tablespoon tomato paste
1 tablespoon garam masala
1 tablespoon ground turmeric
1 teaspoon salt, or to taste
1  serrano chile pepper, seeded and minced
1 cup water
¼ cup chopped fresh cilantro

Directions:
Heat the oil and ghee in a large pot over medium heat. Cook the cumin seeds in the oil until the seeds begin to change color. Stir in chopped onion onion; cook and stir until onion has softened and turned translucent, about 5 minutes. Add the garlic and ginger; continue cooking until the onions brown, about 5 minutes more. Mix in the chopped tomato, tomato paste, garam masala, turmeric, salt, serrano pepper, and water; simmer 5 minutes. Lay the chicken into the sauce; mix gently to coat the legs. Cover pan and reduce heat to medium-low. Cook until chicken is no longer pink near the bone, about 40 minutes. Garnish with cilantro to serve.

Prep time: 25 mins
Cook time: 1 hr 5 mins
Total time: 1 hr 30 mins
Yields: 8 servings

Calories: 324.9
Fat: 21.5 g
Saturated fat: 6.5 g
Carbohydrates: 4.3 g
Sugars: 1.2 g
Dietary fiber: 1.1 g
Protein: 27.7 g
Cholesterol: 102.2 mg
Sodium: 394.5 mg
Whole Wheat Apricot Raisin Bread


Ingredients:
milk, whole wheat flour, baking powder, baking soda, sea salt, nutmeg, butter, sugar, egg, raisins

Directions:
Preheat oven to 350°F
Chop apricots into 1/2" pieces and soak them in the milk for 4 hours.
Place the flour, salt, baking powder, soda and nutmeg in a bowl and cut in butter. Add sugar and raisins.
Make a well in the center and pour in the beaten egg and the milk and apricots. Mix well to make a soft dough.
Place mixture in a greased 1-pound loaf pan and bake for 35 minutes or until a toothpick stuck in the center comes out clean.
Turn the loaf onto a wire rack to cool.
Almond and Parmesan Crusted Tilapia
Category: seafood
By Melissa franz

Flavorful recipe for this farm-raised fish that is easy and done in minutes! The fish is broiled with a creamy cheese coating for an impressive flavor and texture. Be careful not to overcook the fish.

Ingredients:
1 teaspoon olive oil, or as needed
3 cloves garlic, minced
½ cup grated Parmesan cheese
¼ cup buttery spread (such as Smart Balance®), softened
¼ cup slivered almonds, crushed
3 tablespoons reduced-fat olive oil mayonnaise
2 tablespoons bread crumbs
2 tablespoons fresh lemon juice
1 teaspoon seafood seasoning (such as Old Bay®)
¼ teaspoon dried basil
¼ teaspoon ground black pepper
⅛ teaspoon onion powder
⅛ teaspoon celery salt
1 pound tilapia fillets

Directions:
Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a broiling pan with aluminum foil or spray with olive oil cooking spray. Heat olive oil in a skillet over medium heat; cook and stir garlic until fragrant, 3 to 5 minutes. Mix Parmesan cheese, garlic, buttery spread, almonds, mayonnaise, bread crumbs, lemon juice, seafood seasoning, basil, black pepper, onion powder, and celery salt together in a bowl. Arrange tilapia fillets in a single layer on the prepared pan; cover pan with aluminum foil. Broil in the preheated oven for 2 to 3 minutes. Flip fillets, cover pan with aluminum foil, and broil for 2 to 3 more minutes. Remove aluminum foil and cover fillets with Parmesan cheese mixture. Broil in the oven until fish flakes easily with a fork and topping is browned, about 2 more minutes.

Prep time: 10 mins
Cook time: 10 mins
Total time: 20 mins
Yields: 4 servings

Calories: 343.6
Fat: 21.9 g
Saturated fat: 5.6 g
Carbohydrates: 6.6 g
Sugars: 1.3 g
Dietary fiber: 0.9 g
Protein: 29.3 g
Cholesterol: 54.3 mg
Sodium: 566.9 mg
Red Lentil Pilaf


Ingredients:
green onions, green bell pepper, carrot, zucchini, red lentil, garlic, cayenne pepper, fresh parsley

Directions:
Combine the veggies in a heavy frying pan.
Cook for about 5 minutes over low heat, stirring constantly, until the green onion wilts Add the lentils, chicken broth, and garlic.
Stir.
Bring to a boil over medium heat, then lower the heat, cover and simmer for 10 minutes.
Stir in the cayenne pepper and parsley.
Take care not to overcook, the lentils should have a crunch.
No-Bake Chocolate Oatmeal Bars
Category: desserts
By Patti82

Yummy oatmeal and chocolate mix nicely together to make a crowd-pleasing square perfect for potlucks or cookie exchanges.

Ingredients:
cooking spray
1 cup butter
½ cup packed brown sugar
1 teaspoon vanilla extract
3 cups quick-cooking oats
1 cup semisweet chocolate chips
½ cup peanut butter

Directions:
Grease a 9-inch square baking dish with cooking spray. Melt butter in a saucepan over medium heat. Stir in brown sugar and vanilla extract. Add oats and cook over low heat until combined, 2 to 3 minutes. Spread 1/2 of the oat mixture into the prepared pan. Melt chocolate chips with peanut butter in small heavy saucepan over low heat, stirring frequently until smooth, about 4 minutes. Pour chocolate mixture over oat layer and spread evenly. Crumble remaining oat mixture over chocolate, pressing in gently. Cover with plastic wrap and chill until set, 2 to 3 hours or overnight. Bring to room temperature before cutting into bars.

Prep time: 10 mins
Cook time: 8 mins
Total time: 2 hrs 18 mins
Yields: 1 9-inch square baking dish

Calories: 284
Fat: 19.7 g
Saturated fat: 10.2 g
Carbohydrates: 25.3 g
Sugars: 13.3 g
Dietary fiber: 2.6 g
Protein: 4.6 g
Cholesterol: 30.5 mg
Sodium: 122.7 mg
Grandma's Slow Cooker Vegetarian Chili
Category: soups-stews-and-chili
By sellitman

This is a simple crowd pleasing recipe that can sit in a slow cooker until it is time to serve.

Ingredients:
1 (19 ounce) can black bean soup
1 (15 ounce) can kidney beans, rinsed and drained
1 (15 ounce) can garbanzo beans, rinsed and drained
1 (16 ounce) can vegetarian baked beans
1 (14.5 ounce) can chopped tomatoes in puree
1 (15 ounce) can whole kernel corn, drained
1  onion, chopped
1  green bell pepper, chopped
2 stalks celery, chopped
2 cloves garlic, chopped
1 tablespoon chili powder, or to taste
1 tablespoon dried parsley
1 tablespoon dried oregano
1 tablespoon dried basil

Directions:
In a slow cooker, combine black bean soup, kidney beans, garbanzo beans, baked beans, tomatoes, corn, onion, bell pepper and celery. Season with garlic, chili powder, parsley, oregano and basil. Cook for at least two hours on High.

Prep time: 10 mins
Cook time: 2 hrs
Total time: 2 hrs 10 mins
Yields: 8 servings

Calories: 259.9
Fat: 2 g
Saturated fat: 0.2 g
Carbohydrates: 52.6 g
Sugars: 9.2 g
Dietary fiber: 13.2 g
Protein: 12.4 g
Cholesterol: 0.8 mg
Sodium: 965.9 mg
Chicken Quesadilla Casserole


Ingredients:
chicken, olive oil, onion, Rotel Tomatoes, black beans, tomato sauce, whole kernel corn, chili powder, garlic powder, cumin, oregano, cheddar cheese, flour tortillas

Directions:
Preheat oven to 350.
Cut chicken into small diced pieces, and saute in large skillet with Olive Oil and onions over medium-high heat until cooked throughout.
Add Rotel, beans, tomato sauce, corn, and spices to chicken. Cook for 5 minutes until fully heated. Salt and Pepper to taste.
In a 9"x13" greased casserole dish, put just enough of the mixture to cover the bottom of the dish. Layer tortillas, half of the remaining mixture, half of the cheese, tortillas, and the remainder of the mixture. Cover with the remainder of the cheese.
Bake for 15 minutes, and then allow casserole to cool 5 minutes before serving.
Loaded Greek Burgers
Category: world-cuisine
By Nick T

Tired of plain old 'burgers for summertime? Mix it up a bit by adding some classic Greek flavor: spinach, feta, roasted red pepper, and herbs...Yum! Serve these burgers on a warm toasted Kaiser roll, with a delicious feta cheese spread, fresh lettuce, and tomato.

Ingredients:
1  red bell pepper
2 ounces crumbled feta cheese
2 tablespoons mayonnaise
2 teaspoons lime juice
1 sprig fresh mint, chopped
1 sprig fresh parsley, chopped
1 pound lean ground beef
6 ounces crumbled feta cheese
8 ounces fresh spinach - rinsed, drained and coarsely chopped
¼ cup bread crumbs
1  egg
1 clove garlic, minced
¼ cup chopped onion
2 sprigs fresh basil, coarsely chopped
3 sprigs fresh mint, coarsely chopped
2 sprigs fresh parsley, coarsely chopped
salt and ground black pepper to taste
4  Kaiser rolls, split and toasted
1  tomato, sliced
4 leaves lettuce

Directions:
Preheat the oven's broiler and set the oven rack about 6 inches from the heat source. Line a baking sheet with aluminum foil. Cut the red bell pepper in half from top to bottom; remove the stem, seeds, and ribs; place pepper cut-side-down onto the prepared baking sheet. Cook under the preheated broiler until the skin of the pepper has blackened and blistered, about 5 minutes. Allow the blackened pepper to cool and steam in a paper bag for 5 minutes; peel and dice; set aside. Stir together the 2 ounces feta cheese, mayonnaise, lime juice, the 1 sprig chopped mint, and the 1 sprig chopped parsley in a small bowl; set aside. Preheat an outdoor grill for medium heat, and lightly oil the grate. Place the roasted red pepper, ground beef, feta cheese, spinach, bread crumbs, egg, garlic, onion, basil, the remaining mint, and the remaining parsley in a bowl. Sprinkle with salt and pepper, and mix gently with your hands until evenly combined. Divide the meat mixture to form 4 equal 4 1/2 inch patties. Cook on the preheated grill until the burgers are cooked to your desired degree of doneness, about 4 minutes per side for medium. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C). Serve burgers on warm toasted Kaiser roll with the feta cheese spread, fresh tomatoes, and lettuce.

Prep time: 25 mins
Cook time: 15 mins
Total time: 40 mins
Yields: 4 burgers

Calories: 634.3
Fat: 37.1 g
Saturated fat: 16.3 g
Carbohydrates: 36.5 g
Sugars: 6.5 g
Dietary fiber: 4.3 g
Protein: 38.7 g
Cholesterol: 173.5 mg
Sodium: 1081.8 mg
Awesome Carrot Muffins
Category: bread
By MECHELLE

I run a day care and was looking for a good snack too feed the kids with little sugar but still big on taste. I came up with these. I have made a batch of these for the last three days now and can't keep them around. Even the parents have been asking for the recipe. Frost with the Brown Sugar Cream Cheese Frosting recipe.

Ingredients:
1 cup raisins
2 cups warm water
2 cups all-purpose flour
1 tablespoon baking powder
2 teaspoons baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
4  eggs
1 cup vegetable oil
¾ cup brown sugar
3 cups shredded carrots

Directions:
Combine raisins and water in a small bowl. Let soak for 15 minutes. Drain raisins, discard water and set raisins aside. Preheat oven to 350 degrees F (175 degrees C). Grease muffin cups or line with paper muffin liners. In a large bowl, sift together flour, baking powder, baking soda, salt and cinnamon. In a separate bowl, combine eggs, oil and brown sugar; beat well. Combine egg mixture and flour mixture; mix just until moistened.  Fold in carrots and drained raisins. Spoon into prepared muffin cups. Bake in preheated oven for 20 to 30 minutes. Let cool for 30 minutes before frosting.

Prep time: 15 mins
Cook time: 20 mins
Total time: 45 mins
Yields: 18 muffins

Calories: 223.2
Fat: 13.4 g
Saturated fat: 2.3 g
Carbohydrates: 23.5 g
Sugars: 6.6 g
Dietary fiber: 1.1 g
Protein: 3.1 g
Cholesterol: 41.3 mg
Sodium: 395.8 mg
Parmesan Baskets
Category: appetizers-and-snacks
By TerryWilson

Useful for holding other small snacks or appetizers.  Can be made larger by increasing the size of the cheese mound and making the circle larger.

Ingredients:
8 ounces freshly grated Parmesan cheese, divided

Directions:
Preheat oven to 350 degrees F (175 degrees C). Place about 2 teaspoons of Parmesan cheese onto a silicone sheet or baking sheet lined with parchment paper, and gently spread the cheese out into a circle about 2 inches in diameter. Spread more circles of cheese onto the baking sheet, keeping them at least 1 inch apart. Bake in the preheated oven until golden brown, 4 to 5 minutes. Watch carefully to avoid burning. Remove from the oven, and let cool on the sheets until warm; while still warm, drape the wafers over a small bowl or other container. Let cool. Store at room temperature in an airtight container.

Prep time: 10 mins
Cook time: 5 mins
Total time: 15 mins
Yields: 24 baskets

Calories: 39.3
Fat: 2.6 g
Saturated fat: 1.6 g
Carbohydrates: 0.3 g
Protein: 3.6 g
Cholesterol: 6.8 mg
Sodium: 160.6 mg
Manhattan Clam Chowder
Category: soups-stews-and-chili
By CORWYNN DARKHOLME

This is a very zesty and flavorful soup!

Ingredients:
1 pint shucked clams
1 cup tomato and clam juice cocktail
2  potatoes, cleaned and chopped
1 cup chopped green bell pepper
¼ cup chopped green onions
¼ teaspoon ground black pepper
1 (14.5 ounce) can Italian-style diced tomatoes

Directions:
Chop clams, reserving juice; set clams aside. Strain clam juice to remove bits of shell. Measure juice; add enough water to equal 1 1/2 cups liquid. Combine clam juice mixture, clam-tomato juice cocktail, potatoes, bell peppers, scallions and black pepper in large saucepan; heat to a boil. Reduce heat; cover and simmer for about 15 minutes or until potatoes are just tender. Stir in the undrained tomatoes and the chopped clams and heat through.

Prep time: 20 mins
Cook time: 25 mins
Total time: 45 mins
Yields: 8 servings

Calories: 82.3
Fat: 0.2 g
Carbohydrates: 15.8 g
Sugars: 3.4 g
Dietary fiber: 2.1 g
Protein: 3.9 g
Cholesterol: 5.1 mg
Sodium: 202.5 mg
Grandma Skerston's Secret Salsa
Category: appetizers-and-snacks
By LISABRIAN

This is my favorite salsa recipe given to me by my mother-in-law! Everyone in our family loves it!

Ingredients:
4  serrano chile peppers, chopped, or more to taste
4  green onions, chopped, or more to taste
4 cloves garlic, chopped
5  roma (plum) tomatoes, chopped
1 bunch fresh cilantro, stems removed
1 (28 ounce) can crushed tomatoes (such as Contadina®)
1 pinch white sugar
1 pinch lemon pepper, or to taste

Directions:
Process serrano peppers, green onions, and garlic in a food processor until finely chopped. Add roma tomatoes and cilantro; pulse until desired consistency is reached. Transfer tomato mixture to a large bowl. Stir crushed tomatoes into tomato mixture. Add sugar and lemon pepper to salsa and stir to combine.

Prep time: 20 mins
Total time: 20 mins
Yields: 12 servings

Calories: 30.8
Fat: 0.3 g
Carbohydrates: 6.9 g
Sugars: 1 g
Dietary fiber: 1.9 g
Protein: 1.6 g
Sodium: 110.1 mg
Black Bean and Onion Soup Mexicana Style.


Ingredients:
black beans, diced fire-roasted tomatoes, onion, dried oregano, garlic clove, chili powder, paprika, thyme, olive oil, cilantro

Directions:
Heat the olive oil in a pot over medium heat. Add the chili powder, paprika, and garlic to the oil. Mix around.
Throw in the sliced onion and mix well until onion is tinted red by the color of the chili powder and paprika.
Drain the cans of black bean and add to the pot once onions are tender (not caramelized].
Cook for 2-3 minutes then add the cans of tomatoes and then fill one can with water and add that to the pot as well.
Add the rest of the ingredients except cilantro.
Simmer for 20 minutes to and hour depending on how rich you want the flavor.
Garnish with cilantro.
ENJOY! =D.
Chicken Biryani


Ingredients:
chicken, black lentils, rice, cinnamon sticks, cardamom, cumin, green chilies, yoghurt, fresh tomatoes, lemon juice, mint, saffron, turmeric, salt, red chilies, potatoes, hard-boiled eggs, onions, ginger, garlic

Directions:
Keep some saffron aside for tinting and 3 or 4 tbsp of the cooked rice. This must be spread on top of the finished rice, in streaks.
Fry onions in oil to a pale golden colour. Drain and cool. Leave aside 1 tablespoon of the fried onions and crush the rest coarsely. Wash and drain disjointed chicken. Place in large bowl. Add saffron and smear ginger/ garlic over meat pieces by tossing it around mean, with spoon. Add yoghurt, tomatoes, spices, fried onions, whole green chillies, sprigs of mint and allow to marinate for at least 1 hour.
Meanwhile, boil black lentils in salted water until finished. Drain off in colander.
Boil rice with 2 cardamom and 1 piece cinnamon. The rest of the elachi, etc. must be added to marinating the meat. Rice must be drained when only half done.
Fry potatoes to light yellow colour in oil used for frying onions. Remove from oil and set aside.
In large flat bottomed pot (2-3 litre size] put in oil that was used for frying,plus half cup of oil. Sprinkle a handful of rice and black lentils over the bottom. Now arrange the marinating chicken and spices carefully over the bottom of the pot. Now spread the black lentils over the chiekn, then the potatoes and then half of the rice. Place peeled hard boiled eggs over rice. Now spread the rest of rice over the eggs. Place the remaining saffron over the top of the rice.
Decorate with left- over fried onions, and sprinkle the rest of the oil and half a cup of cold water over the top. Close and seal the pot tightly. Place over high heat for 5 minutes and as soon as it starts sizzling, lower heat and let simmer for 1 hour. By this time all the moisture should have evaporated.
Kittencal's Greek Couscous


Ingredients:
chicken broth, water, couscous, dried oregano, plum tomatoes, cucumber, feta cheese, ripe olives, red onion, chickpeas, water, lemon juice, olive oil, fresh ground black pepper, salt

Directions:
Bring the 1-1/2 cups chicken broth to a boil in a medium saucepan; stir in the couscous and oregano, remove from heat; cover, and let stand 5 minutes.
Fluff with a fork.
Combine the couscous with tomatoes and the next 5 ingredients (tomatoes through chickpeas] in a bowl; set aside.
Combine 1/4 cup water with the remaining ingredients; stir well with a whisk.
Pour over the couscous mixture, tossing gently to coat.
Season with black pepper and salt.
Pasta Primavera With Cherry Tomato Sauce


Ingredients:
cherry tomatoes, caster sugar, onion, garlic cloves, fresh rosemary, rigatoni pasta, broccoli florets, green beans

Directions:
Put the tomatoes, sugar, onion, garlic, rosemary and stock into a large pan and bring to the boil.  Simmer over a low heat for 15 minutes, stirring occasionally, until the tomatoes have broken down and the sauce has thickened.
Meanwhile, cook the rigatoni in a large pan of slightly salted boiling water according to the packet instructions.  Add the broccoli and green beans 3 minutes before the end of the cooking time.
Drain the rigatoni and vegetables and toss with the cherry tomato sauce.  Season to taste and serve immediately.