Meals and Courses

Simple One-Pan Tomato Pasta

cook 20 mins
  • 4 tablespoons olive oil
  • 350 g (11 1/2 oz) garganelli pasta
  • thyme sprig, leaves stripped and chopped
  • 4 tablespoons tomato purée
  • 2 teaspoons red wine vinegar
  • 2.5 litres (4 pints) hot chicken stock
  • pinch of caster sugar
  • 125 g (4 oz) cherry tomatoes, halved
  • salt and pepper
  • chopped basil leaves, to garnish
  • Parmesan cheese shavings, to serve
  • Heat the oil in a large, deep flameproof casserole, add the pasta and toss around the pan for a couple of minutes until golden. Add the thyme, tomato purée and vinegar and stir in to coat the pasta.
  • Add a ladleful of stock and the sugar to the pan. Keeping the sauce at a gentle simmer, add the stock, one ladleful at a time, stirring occasionally.
  • After 10 minutes cooking, add the tomatoes. Cook for a further 5–10 minutes until the liquid has been absorbed or the pasta is tender. Season well and serve scattered with the basil and Parmesan shavings.
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