Super Simple Tinned Tomato Pasta
- Super simple
- 0:20 m
- 15 ingredients
This delicious and satisfying pasta dish has a really full-on flavour, and is incredibly comforting. Plus, we reckon you'll find that you have most of the ingredients knocking around in your kitchen cupboards already!
Serves: 4
Ingredients
For the pasta
- 2 tbsp olive oil
- 1 tbsp sun-dried tomato oil - from the jar
- 2 tbsp capers
- 4 tbsp plant-based pesto
- 1 tsp garlic purée
- 2 tbsp tomato purée
- 2 tbsp Nooch
- ½ tbsp balsamic vinegar
- 1 tsp garlic purée
- 2 x 400g can(s) of chopped tomatoes
- Salt & pepper to taste
- sugar to taste
- 500g Mafaldine pasta
To serve
- 50g rocket
- drizzle of balsamic vinegar
- nutritional yeast
- Salt & pepper to taste
Before you start
Large deep frying pan | Large saucepan | Kettle boiled
Step 1
Start the sauce
- Finely slice the sun dried tomatoes
- Warm the olive oil and oil from the jar of sun-dried tomatoes in the frying pan over medium heat
- Add the capers and sun dried tomatoes to the pan and stir for 1 minute
- Add the vegan pesto and garlic puree to the pan and stir for 1 minute
Ingredients
- 2 tbsp olive oil
- 1 tbsp sun-dried tomato oil - from the jar
- 2 tbsp capers
- 4 tbsp plant-based pesto
- 1 tsp garlic purée
Step 2
Prepare the pasta
- Put the saucepan on the stove, fill with boiling water from the kettle and turn the heat up high
- Add a big pinch of salt and the mafaldine pasta to the pan and cook according to packet instructions (approx 8 minutes)
Ingredients
- 500g Mafaldine pasta
Step 3
Finish the sauce
- Turn up the heat to medium high, add the chopped tomatoes and tomato puree to the pan, stir to combine and put the lid on (leaving a gap for steam to escape) and leave to simmer for 3 minutes
- Add the nutritional yeast and balsamic vinegar to the pan, stir to combine, put the lid back on and leave to simmer for 3 minutes
- Taste the sauce, season to perfection and simmer for a further 2 minutes, stirring occasionally to make sure it doesn't catch
Ingredients
- 2 tbsp tomato purée
- 2 tbsp Nooch
- ½ tbsp balsamic vinegar
- 1 tsp garlic purée
- 2 x 400g can(s) of chopped tomatoes
- Salt & pepper to taste
- sugar to taste
- 8 sun-dried tomatoes
Step 4
Time to serve
- Drain the pasta and transfer to the sauce with tongs
- Twist the pasta around in the sauce with the tongs, making sure it's well covered
- Transfer the pasta into serving bowls, dress with rocket, balsamic vinegar, nutritional yeast, salt and pepper and serve immediately
Ingredients
- 50g rocket
- drizzle of balsamic vinegar
- nutritional yeast
- Salt & pepper to taste