A couple of nights ago we went to Ballito, a nearby town, so my hubbie could run with the local club. After the race was over and a drink guzzled we came home to a dark and chilly house with nothing ready for dinner. So with pans flying I set to making this store cupboard favourite while the hungry-exhausted-one was in the shower. A perfect week night dinner.
Ingredients (serves 2)
2 tbsp olive oil
1/2 onion, finely chopped
2 medium garlic cloves, grated
2-3 tsp red chilli flakes (more if you can stand the heat)
a tin of cherry tomatoes
1 tbsp tomato puree
1 tsp sugar
salt and black pepper
a handful of fresh basil (I'm growing purple basil at the moment)
fresh parmesan to serve
150 g pasta shapes
Method
1. Heat the olive oil in a large saucepan over a moderate heat. Add the onion and garlic and cook, stirring, until translucent and very soft.
2. Pop the pasta on and cook according to the instructions.
3. Add the tomatoes, tomato puree, chilli flakes, sugar and seasoning to the onion and bring to a simmer for 5 minutes. Check the seasoning and add more chilli if needed.
4. Drain the pasta and divided between two serving bowls, top with the sauce, some parmesan and basil leaves.
Delicious.
Scrummy !!
ReplyDeleteScrummy !
ReplyDelete