Cook a simple tomato pasta

Make it: Tomato and garlic pasta

Simple · 30 minutes

Gather: Saucepan, frying pan, knife, board, colander; makes 2 portions

Ingredients

• 160 g dried pasta (contains wheat unless labelled otherwise)
• 300 g chopped tomatoes
• 1 garlic clove
• 1 tbsp olive oil
• A small pinch of salt and optional basil

Step by step

1. Wash hands and the tomatoes. Mince the garlic and chop the tomatoes. Fill a saucepan with water and bring it to a boil.
2. Warm oil over medium-low heat. Cook garlic for about 30 seconds without browning; add tomatoes and simmer 12-15 minutes, stirring.
3. Cook pasta according to its packet. Taste near the end of the stated time. Keep a mug of cooking water, then drain carefully.
4. Toss pasta through the sauce for one minute. Add a splash of reserved water if it looks dry. Taste before adding salt or basil.
5. Serve hot. Cool any extra portions promptly and follow current Food Standards Agency guidance for leftovers.

You're done when: The pasta is tender, every piece is coated, and the sauce tastes balanced rather than watery.

Check packet allergens and use a suitable pasta for anyone avoiding wheat. Take care with boiling water and hot pans.

Food safety guidance

Course plan

1. Set up the recipe
2. Build the sauce
3. Cook the pasta
4. Combine and adjust

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