What can I make with pasta and tinned tomatoes?

You have (Pasta + Tinned tomatoes)

• 400g spaghetti or penne
• 2 x 400g tins whole plum tomatoes

You’d add

• 1 onion, peeled and halved
• 60g butter
• grated Parmesan or hard cheese, to serve
• salt (store cupboard)

Method

1. Put the tomatoes, onion halves and butter in the medium saucepan with a pinch of salt and bring to a gentle simmer.
2. Cook uncovered for 40–45 minutes, crushing the tomatoes against the side of the pan with a wooden spoon every so often, until the sauce is thick and the butter has pooled on top.
3. About 12 minutes before the sauce is ready, cook the pasta in a large pan of well-salted boiling water until just tender. Scoop out a mugful of the cooking water, then drain.
4. Lift out and discard the onion (or chop it and stir it back in). Taste the sauce for salt.
5. Toss the pasta with the sauce, adding a splash of the cooking water to loosen it, and serve with the cheese.

You have (Pasta + Tinned tomatoes)

• 200g penne
• 400g tin chopped or plum tomatoes

You’d add

• 3 garlic cloves, thinly sliced
• ½–1 tsp dried chilli flakes
• small handful of parsley or basil, chopped
• 3 tbsp olive oil (store cupboard)
• salt (store cupboard)

Method

1. Put a large pan of salted water on to boil for the pasta.
2. Warm the oil in the frying pan over a low heat, add the garlic and chilli and cook gently for 2 minutes until the garlic is pale gold. Do not let it brown or it will turn bitter.
3. Add the tomatoes and a pinch of salt, crushing any whole ones, and simmer for 15 minutes until thick.
4. Cook the penne until just tender, scoop out a mug of the water, then drain. Add the pasta to the sauce with a splash of the water and toss over the heat for 1 minute so it coats every piece.
5. Stir through the herbs and serve.

You have (Pasta + Tinned tomatoes)

• 350g rigatoni or penne
• 2 x 400g tins chopped tomatoes

You’d add

• 1 onion, finely chopped
• 2 garlic cloves, crushed
• 1 tsp dried oregano
• 125g ball mozzarella, torn
• 30g grated Parmesan or cheddar
• 2 tbsp olive oil (store cupboard)
• salt and pepper (store cupboard)

Method

1. Heat the oven to 200°C (180°C fan, gas 6). Soften the onion in the oil over a medium heat for 6 minutes, add the garlic and oregano for 1 minute, then add the tomatoes and simmer for 15 minutes. Season.
2. Meanwhile, cook the pasta in salted boiling water for 2 minutes less than the packet says, so it finishes cooking in the oven. Drain.
3. Stir the pasta into the sauce and tip it into the dish.
4. Scatter over the mozzarella and the grated cheese and bake for 15–20 minutes until bubbling and golden in places.