• 4 beef tomatoes (or any large tomato)
  • 2 cloves of garlic, crushed
  • Handfull of fresh herbs (I use oregano and thyme), finely chopped
  • 10ml red wine
  • 400g fusilli pasta
  • 1 red pepper, sliced
  • 300g chestnut mushrooms, sliced
  • 1 red onion, finely chopped
  • Salt and pepper to season
  • Olive oil to fry
  • Grated parmesan to serve


  • STEP 1
    Boil a kettle of water and score a large cross into each tomato. Place the tomatoes into the boiling water until the skin begins to peel. Remove the skin from the tomatoes.
  • STEP 2
    Place the tomatoes into a food blender to make the tomato puree.
  • STEP 3
    In a large frying pan or wok, add olive oil and fry the chopped onion until soft. Add the mushrooms and garlic and continue frying until the mushrooms are also soft.
  • STEP 4
    Poor in the red wine and continue frying for one minute. Add the tomato puree along with the herbs and simmer for 15-20 minutes until the sauce is of the desired consistency. Season with salt and pepper to taste.
  • STEP 5
    Cook the pasta in boiling water for around 4-5 minutes (depends on brand) and then stir into the sauce. Serve imediataly topped with parmesan.

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