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    Pasta with Fresh Tomato Sauce

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    Pasta with Fresh Tomato Sauce

    Pasta is cheap, filling, nutritious and quick to prepare. Always make the sauce before the pasta - the sauce will wait, but cooked pasta quickly becomes sticky. Use the largest saucepan you have to cook the pasta as it needs to boil vigorously. Make your sauce go further by adding pieces of ham, or extra vegetables. Fry any additions with the onion before you add the tomatoes.

    Serves: 2 - 3


    • 1tbsp olive oil
    • 50g butter
    • 1 small onion, finely diced
    • 1 x 400g can Waitrose Chopped Italian Tomatoes
    • ½tsp Bart Spices
    • Dried Oregano
    • Salt
    • Freshly ground black pepper
    • 225g dried pasta shapes, eg,Waitrose Penne or Rigatoni
    • 2-3 fresh basil leaves or 1tbsp chopped flat leaf parsley (optional)
    • Freshly grated Parmesan, to serve


    1. Heat the olive oil and butter in a heavy-based saucepan over a medium heat. Add the onion and gently fry until translucent - this should take 8-10 minutes.
    2. Stir in the chopped tomatoes and bring to the boil, then stir in the oregano and season with salt and freshly ground pepper. Reduce the heat and simmer gently, uncovered, for 20 minutes until slightly reduced and thickened, stirring occasionally - don't allow the sauce to boil too fiercely, or it will splatter the cooker and you'll have a lot of cleaning up to do! Taste the sauce again, and add more seasoning, if necessary.
    3. Meanwhile, cook the pasta in a large pan of boiling, salted water for 10-12 minutes until al dente (tender, but retaining some bite).
    4. Drain the pasta well, return to the pan, then toss with half the sauce. Serve on warmed plates or large pasta dishes, pour the remaining sauce over the top and sprinkle with the basil and parsley, if using. Serve with plenty of freshly grated Parmesan cheese.

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