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Prep Time 5 minutes - Total Time 15 minutes - Serves 2

You can take pasta in so many different directions, you can go really fancy with fresh ravioli stuffed with duck and mushrooms or you can keep it simple just like me 🤪 and go with pasta Pomodoro.

Normally made with fresh tomatoes but I always have tin tomatoes in and feel they work just as well.


  • 200 g of pasta.

  • 1 small onion, finely diced.

  • 2 garlic cloves, finely sliced.

  • 400 g tin of plum tomatoes.

  • Chilli flakes, to taste.

  • 1 tsp of dry oregano.

  • 1 tbsp of red wine vinegar.

  • 1 small handful of fresh basil.


  1. Firstly, get your pasta on the go and cook according to the packet. Or why not have a go at making your own fresh pasta? It’s really easy!

  2. Into a frying pan add a good drizzle of olive oil, add the onions, garlic and a pinch of salt. Cook over a low heat for 5 minutes or till the onions are tender.

  3. Next, pour in the plum tomatoes and break them up with a wooden spoon or use a masher. Then add the chilli flakes to taste, the oregano and season. Allow to simmer away for 5 minutes. To finish the sauce check for seasoning and add the vinegar.

  4. By now the pasta should be done. Drain and reserve a little bit of the cooking water. Add the pasta to the sauce and if you feel it’s too thick add some of the cooking water. Throw in the basil and give it a good mix, then finish off with a nice drizzle of extra-virgin olive oil.

  5. Serve immediately with some freshly grated Parmigiano Reggiano, a little side salad, your favourite tipple and Buon appetito!

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