So delighted to have devised a great recipe for my son’s second favourite pasta dish through trial and error. I have made it twice and it’s been a resounding success. Until now we had always ordered it from our local pizza parlour!
Good with a green salad with a tangy vinaigrette. Note the dish is quite sweet so better to go for a pure vinegar rather than a sweet one.
- 3 tsp oregano
- 1 tsp thyme
- 3 tsp dried basil
- 1 large onion
- 3 garlic cloves, chopped
- Half a teaspoon chilli flakes/or 2 dried chilli peppers, crushed
- a box of on the vine cherry tomatoes
- tomato paste
- 2 tbsp balsamic vinegar
- handful of fresh basil
- handful of grated parmesan cheese
- pinch of salt and black pepper to taste
- olive oil
- 300g penne or other short pasta
- Mist the pan with olive oil and fry the onions and garlic.
- Put the penne on to boil
- Add the dried oregano, rosemary, basil and thyme. Let cook a bit.
- Add the chilli flakes/crushed dried chillies
- Chop the cherry in two. Add to the pan and let cook.
- Using a ladle, add 3-4 scoops of pasta water to the dish
- Cook more
- Reduce the heat, and mash the tomatoes into the sauce using a potato masher or fork.
- Add salt and black pepper to taste.
- Add the dried and fresh basil
- Add 2 tbsp of balsamic vinegar. Stir.
- Mix the pasta with sauce and garnish with more fresh basil leaves and grated parmesan cheese.