Yes mate! Another one pot pasta to add to your repertoire, of the tomato and basil variety. This one’s vegan too – it’s so good there’s no need parmesan even.
Energy saving n’all… holla!
25 mins tops | serves 4 | ridic’ (easy)
250g cherry tomatoes, halved
1 onion, very thinly sliced
2-3 cloves garlic, very thinly sliced
4 tbsp olive oil
goodly pinch chilli flakes
4 springs basil
Whack all the ingredients in a sauce pan in the order they are listed and throw in 900ml of water. Season with sea salt flakes and ground black pepper.
Bring to the boil and cook for 15 mins over a medium heat, stirring frequently. You’ve gotta keep an eye on this, it will stick to the bottom very easily if you’re not stirring enuff.
So, it’s done. Garnish with more basil leaves, salt and pepper.
This recipe is also from Sabrina Fauda-Rôle‘s book One Pot Pasta.