The secret to this recipe is to cook your veg low and slow so they impart loads of flavour to your cooked pasta. Use whatever herbs you have to hand – the more the merrier!
SERVES 2
INGREDIENTS:
- 300g pasta
- 2 tablespoons olive oil
- 1 onion, very finely chopped
- 2 cloves garlic, finely chopped
- 3 tablespoons passata
- 4 very ripe tomatoes, quartered, skins removed
- Salt & pepper, to taste
- Fresh herbs
- Ricotta cheese, to serve
METHOD:
- Fry your onions until they are translucent.
- Add garlic and cook until fragrant.
- Add the passata and tomatoes and stir through, pressing the tomatoes with the back of your spatula or spoon. Season and cook for 15-20 minutes, stirring occasionally as the sauce reduces.
- Meanwhile, cook pasta according to packet instructions.
- When cooked, drain the pasta and add to the sauce.
- Chop whatever herbs you have to hand (saving some for garnish) and add at the last minute.
- Serve pasta with fresh herb leaves and a dollop of ricotta.
