151kcal
4g
6g
2g
2g
5g
25g
117mg
- 250g / 9oz Dried pasta
- 500g / 1lb 2oz Rustic crushed tomatoes or good-quality passata
- 1 tbsp Tomato purée (paste)
- 1 tsp Dried basil
- 1 tsp crushed Garlic granules or 1 garlic clove
- 1 tsp Smoked paprika
- 1 low-salt Vegetable or chicken stock cube
- 150ml / 5.07fl oz Single (light) cream
- to taste Freshly ground black pepper
1. Bring a pan of water to the boil and add 250g/9oz dried pasta. Cook according to the packet instructions.
2. Meanwhile, in a separate lidded saucepan, add 500g/1lb 2oz rustic crushed tomatoes, 1 tbsp tomato purée, 1 tsp dried basil, 1 tsp garlic granules, 1 tsp smoked paprika, and crumble in 1 low-salt vegetable or chicken stock cube. Add freshly ground black pepper to taste.
3. Stir and bring to a gentle simmer, half-covering with a lid to allow it to reduce.
4. Simmer the sauce for 4 minutes, then add 150ml/5.07fl oz single (light) cream, stir, and place the lid back on. Let the sauce simmer for another 4 minutes until the pasta is cooked.
5. Drain the pasta and stir it through the sauce. Serve with an extra grinding of black pepper.
29% of RDI
51% of RDI
6% of RDI
0% of RDI
0% of RDI
51% of RDI
13% of RDI
This recipe makes a big batch of sauce, so if you prefer your pasta dishes to be a little more dry, freeze one-third of the sauce for up to 3 months. Defrost and warm up until piping hot.
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