Tomato pasta bake
Make this simple student pasta and tomato dish for a delicious, filling and budget-friendly supper. It is a great way to use up simple storecupboard ingredients.
- 1 tbsp olive oil
- 1 onionchopped
- 1 garlic clovecrushed
- 400g can cherry or chopped tomatoes
- pinch sugar
- few dashes Worcestershire sauce
- 100g rigatonior other tube-shaped pasta
- 50g gruyèreor cheddar, grated
- hunk of baguetteor sliced bread, coarsely grated
- 2 frankfurterssliced
Nutrition: per serving
- kcal501
- fat22g
- saturates8g
- carbs59g
- sugars1g
- fibre5g
- protein21g
- salt1.78g
Method
step 1
Heat the oil in a medium pan and fry the onion for 5 mins until softened and lightly golden. Stir in the garlic and cook for a further min. Mix in the tomatoes and sugar, bring to the boil and simmer for 20 mins. Add a few dashes of Worcestershire sauce and season to taste. This basic sauce can now be chilled or frozen, see recipe intro.
step 2
Meanwhile, cook the pasta according to pack instructions. Heat the grill to high. Mix together the cheese and breadcrumbs.
step 3
Drain the pasta and stir into the sauce. Tip in the frankfurters and spoon into a heatproof dish. Scatter over the cheesy crumbs and grill for 3-5 mins or until bubbling hot and golden. Serve with a simple salad.