Easy tomato pasta
- Lesley Waters
Published: August 28, 2022 at 2:46 PM
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Serves 2
Easy
Prep: 10 mins
Cook: 30 mins
Ready in 40 minutes
A star rating of 4.3 out of 5.89 ratingsRate
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Make this simple tomato and cheese pasta dish for a delicious, filling and budget-friendly supper. It is a great way to use up storecupboard ingredients
Freezable
Nut-free
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Cranberry, maple & pecan pudding
A star rating of 4 out of 5.5 ratings
Ingredients
Nutrition
Units:
MetricUS
-
1 tbsp olive oil
-
1 onion
chopped
-
1 garlic clove
crushed
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400g can cherry or chopped tomatoes
-
pinch sugar
-
few dashes Worcestershire sauce
-
100g rigatoni
or other tube-shaped pasta
-
50g gruyère or cheddar
grated
-
hunk of baguette or sliced bread
coarsely grated
-
2 frankfurters
sliced (optional)
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Nutrition: per serving
-
kcal501
-
fat22g
-
saturates8g
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carbs59g
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sugars1g
low
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fibre5g
-
protein21g
-
salt1.78g
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Method
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step 1
Heat the oil in a medium pan and fry the onion for 5 mins until softened and lightly golden. Stir in the garlic and cook for a further min. Mix in the tomatoes and sugar, bring to the boil and simmer for 20 mins. Add a few dashes of Worcestershire sauce and season to taste. This basic sauce can now be chilled or frozen.
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step 2
Meanwhile, cook the pasta according to pack instructions. Heat the grill to high. Mix together the cheese and breadcrumbs.
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step 3
Drain the pasta and stir into the sauce. Tip in the frankfurters (if using) and spoon into a heatproof dish. Scatter over the cheesy crumbs and grill for 3-5 mins or until bubbling hot and golden. Serve with a simple salad.
Recipe from Good Food magazine, October 2005
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A star rating of 4.3 out of 5.89 ratings
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