Fast Pasta with Tomato Sauce, Avocado Salsa and Garlic Bread

1 packet Leggo’s roasted pumpkin and feta ravioli or any ravioli or any pasta works.
garlic bread, home made or store bought
large bowl of capsicum, cucumber and mixed leaves.
1 700ml bottle passata (Mutti brand preferred)
1 clove garlic
2 tbs olive oil
fresh basil leaves (10 leaves)
salt and pepper to taste
1 avocado
2 spring onions
fresh coriander leaves
garlic bread
1 capsicum
2 cucumbers
1 large bag of mixed leaves

Add the oil to a saucepan and turn heat to medium.

Add the garlic and stir for 10 seconds while it sizzles.

Add the passata and stir to combine.

Simmer for 10-15 minutes.

Add the fresh basil and remove from the heat and cover. Leave to stand for 10 minutes or longer. The longer it sits the better the sauce

Place the garlic bread in the oven.

Cook the pasta according to the packet instructions.

Combine diced avocado, spring onion, coriander and lime in a bowl and stir to combine.

Wash, chop and place the salad ingredients in a salad bowl. A simple dressing of olive oil and white balsamic vinegar works very well as would any favourite dressing of yours.

Combine the pasta with the sauce and serve alongside the avocado, garlic bread and salad.

You can use a pinch of dried basil if you don’t have fresh basil leaves.