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Super Simple Tinned Tomato Pasta

Super Simple Tinned Tomato Pasta
Super Simple Tinned Tomato Pasta

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!


Before you start

Large deep frying pan | Large saucepan | Kettle boiled


  • 2 tbsp olive oil
  • 1 tbsp oil from jar of sun dried tomatoes
  • 2 tbsp capers
  • 8 sundried tomatoes
  • 4 tbsp vegan pesto
  • 1 tsp garlic puree
  • 2 400g tins chopped tomatoes
  • 2 tbsp tomato puree
  • 2 tbsp nutritional yeast
  • 1⁄2 tbsp balsamic vinegar
  • Salt, pepper and sugar to taste
  • 500g mafaldine pasta

To Serve

  • 50g rocket
  • Balsamic vinegar
  • Nutritional yeast
  • Salt and pepper


  1. 1.

    Start the sauce | Finely slice the sun dried tomatoes | Warm the olive oil and oil from the jar of sundried 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

  2. 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)

  3. 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

  4. 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