- 1 garlic clove, crushed, or pinch of garlic granules
- small handful fresh basil or ¼ tsp of mixed dried herbs
Most closely associated with Mediterranean cooking but also very prevalent in Asian food, the…
- 250g chopped tomatoes
- 25g bread, diced or torn (crusts are best but any bread will do)
- 85g penne pasta
- 2 tbsp vegetable or sunflower oil
A variety of oils can be used for baking. Sunflower is the one we use most often at Good Food as…
Combine the garlic, herbs, tomatoes and a pinch of salt in a microwaveable bowl. Fold the bread crusts through then add the pasta, making sure it’s completely coated in the sauce so it doesn’t dry out. Cover the bowl with cling film then pierce a few times in the centre. Put kitchen paper on your microwave plate to absorb any spills then place the bowl on top and cook on High for 2 mins. Carefully peel back the cling film and stir well. Add 80ml water and stir again, then replace the film and leave to stand for 1 min.
Return the bowl to the microwave and cook on Medium for 4 mins. Remove from the microwave, peel back the film and stir well. Add a splash of water if the sauce is starting to dry out. Cook on Medium for another 4 mins. Add another splash of water if needed then stir the oil through to serve.
Top tipsUse the widest, shallowest microwaveable bowl you can find; it will cook faster and more evenly, and is less likely to bubble over the sides.