Baked One Pot Pasta
This baked one pot pasta is super easy to make, full of flavour, and only needs one dish!
Serves
Ingredients
For the recipe
<item-todo-done>2 tbsp tomato purée<item-todo-done><item-todo-done>1 tbsp garlic purée<item-todo-done><item-todo-done>1 tbsp sugar<item-todo-done><item-todo-done>1 tbsp salt<item-todo-done><item-todo-done>250g cherry tomatoes<item-todo-done><item-todo-done>1 x 400g can Polpa chopped tomatoes<item-todo-done><item-todo-done>2 tbsp Nooch<item-todo-done><item-todo-done>½ tbsp pepper<item-todo-done><item-todo-done>800ml water<item-todo-done><item-todo-done>500g penne pasta<item-todo-done><item-todo-done>20g fresh basil<item-todo-done><item-todo-done>2 pointy red peppers<item-todo-done><item-todo-done>3 tbsp olive oil<item-todo-done>
Before you start
Preheat oven to 200°C | 30cm roasting tin
Prepare the vegetables
- Quarter the cherry tomatoes
- Halve, core and finely slice the red peppers
Build the dish
- Add the tomatoes, peppers and tomato puree to the tin, drizzle with olive oil and stir to coat
- Add the chopped tomatoes, nooch, garlic puree, sugar, salt, pepper and water and stir to combine
- Add the penne pasta to the pan and fold it into the sauce, making sure the pasta’s well covered
Roast, finish and serve
- Put the tray in the oven and roast for 40 minutes
- Pick the basil leaves, save the smaller leaves for garnish and finely slice the rest
- Remove the dish from the oven, sprinkle over the finely sliced basil and fold into the baked pasta
- Spoon the pasta into serving bowls, garnish with basil, nooch, salt and pepper and serve immediately