Ingredients
45ml/1½fl oz/3 tbsp olive oil
2 garlic cloves
2 shallots, finely chopped
30ml/1fl oz/2 tbsp tomato purée
½ red chilli (optional)
salt and freshly ground black pepper
2 x 330g/11½oz can chopped tomatoes
2 sprigs fresh thyme
500g/1lb2oz dried pasta shells or penne
Optional garnishes
drizzle of pesto
fresh basil or mint
parmesan, mild cheddar or cheese slices
extra virgin olive oil
This is a Grub Club recipe.
Method
1. Heat the olive oil in a large pan with the garlic, shallots, tomato purée and chilli (if using). Season with salt and freshly ground black pepper.
2. Once the flavours have infused, add the canned tomatoes and simmer gently.
3. Cook the pasta in a large pan of boiling salted water, according to the instructions on the packet. Drain.
4. Pour the cooked, drained pasta into the pan with the tomato and add garnishes. (If using cheese slices, serve in an ovenproof dish, place the cheese on top of the pasta and heat briefly under the grill to melt the cheese).
