Instructions: 1. Heat the oil gently in a saucepan. Add the onion, carrot, celery and garlic and cook gently until softened but not coloured.

2. Add canned tomatoes and puree, stock, wine, chilli (if used) and herbs.

Cover and simmer for 30-40 minutes or until the vegetables are cooked, stirring occasionally to prevent sticking.

3. Puree in a food processor or a blender then return to the pan. Cook the pasta and put the sauce back on the hob to reheat.

4. When the pasta is cooked and drained, add the sun-dried tomatoes and Galbani Mozzarella to the tomato sauce, and heat for a few seconds until the cheese just begins to soften. Adjust the seasoning, pour the sauce over the pasta and sprinkle with the toasted pine nuts.

5. Serve immediately with your favourite crisp green salad.

NOTES : Suitable for freezing - freeze after pureeing sauce. To complete the dish, thaw and reheat, then add mozzarella and tomatoes and proceed as in the recipe.

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