Tangy Penne with Vegtables

I have friends asking me my tomato sauce pasta recipe all the time which I more than happily dole out ,at the same time wondering..there is no real recipe for my pasta:)) just the right choice of ingredients.This is my list of must-haves for making any 'red sauce' pasta ...olive oil,garlic,fresh basil,loads of tomatoes,parmesan cheese (lots of it!) and good quality pasta. Just play around with these basic ingredients and add your own favourite vegetables/meat and it's as simple as that..it's the white and creamy ones that require some practise and technique . This version is packed in with great and healthy vegetables, replace the pasta with whole wheat pasta and you have a guilt free meal!

Ingredients (serves 6)

4 cups boiled penne
3 tablespoons olive oil
1 teaspoon ajwain
1 tablespoon crushed garlic
4-5 large tomatoes,pureed
1 red bell pepper,chopped
5-6 babycorn cobs,chopped
1 medium sized broccoli,chopped
Salt
1 teaspoon black pepper
2 tablespoons ketchup
8-10 basil leaves, roughly chopped
1 tablespoon chilli flakes
2 tablespoons light cream (optional)
Parmesan or cheddar cheese ,to garnish
Sliced black olives, to garnish

1. Heat the oil. Add the ajwain and let the seeds splutter. Add the garlic and toss till cooked (do not burn..just fry for a few seconds)
2. Add the tomato puree and the vegetables together with the salt.Leave on a medium flame to reduce.
3. When the sauce has almost dried out add all other remaining ingredients (except the cream and the garnishing) and toss in with the pasta.
4. Leave to cook for 3-4 minutes on a slow flame,stirring occasionally.
5. Turn off the gas, mix in the cream. Serve with grated cheese and olives on top...more cheese you can afford to add,the better :))