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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
Ingredients
- 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
Method
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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
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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)
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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
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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