One Pot Pasta al Pomodoro
INGREDIENTS
SERVES 2 PREP + COOK TIME 30-40 MINS
Extra Virgin olive oil
Salt
1/2 brown onion, finely chopped
1/2 bunch basil, leaves removed, stalks finely chopped
1 cup fresh tomato passata OR 1 x 400g diced tomatoes
230ml water (200ml if using tin tomatoes)
2 cups dried casarecce pasta (penne, farfalle also works well)
200g grape or cherry tomatoes, halved
Parmesan Grano Padano or Parmigiano Reggiano
METHOD
Heat generous glug of olive oil in a medium saucepan; sauté onion, basil stalks and a generous seasoning of salt until translucent (about 3-5 minutes); add passata or tin tomatoes and water; bring to the boil then to a gentle simmer for 20-30 minutes or until reduced by about 1 cm.
Add pasta and cook for 5 minutes; add halved tomatoes and another seasoning of salt; cook for a further 5 minutes or until pasta is cooked and most liquid is absorbed.
Serve pasta immediately, leaving excess liquid in pot, with a generous grating of parmesan cheese and some fresh basil leaves.
GEORGIE’S NOTES
Avoid store bought passata for pasta al pomodoro, store bought is better used for making bolognese.
