Rigatoni with Parmesan and Basil plus Store Cupboard Tomato Sauce

Rigatoni with parmesan and basil

Cook the rigatoni in a large saucepan of boiling, well salted water according to the packet instructions.
Reserve ¼ cup of the cooking water then drain pasta. Tip back into the saucepan and add half of the hot tomato sauce and the reserved water and toss together. the base of the saucepan

Where’s the meat? 
See below for options using sausage ‘meatballs’ or adding prawns or chorizo. You can also cook 120grams bacon or pancetta in the oil before adding the garlic. If you fancy chicken, shredded cooked chicken can be re-heated in the sauce for the last 15 minutes of cooking the sauce. 

Work it your way 
Flake in 1-2 tins of tuna along with some capers and black olives for a pasta sauce.
Mix a tin of rinsed and drained cannellini beans into warm sauce. Top with sliced haloumi and grill until golden. Add some chilli for a spicy version.

Saganaki is a simple hearty dish. Briefly cook raw peeled prawns and chopped chilli in a large sauté pan then add tomato sauce. Break in chunks of feta and bake until golden. 

For shakshuka, spice up the sauce with harissa and toasted cumin seeds. Fold in wilted spinach then crack some eggs 

Store Cupboard Tomato Sauce

Heat the olive oil in a large saucepan over a low heat and cook the garlic, tomato paste and chilli for 2 minutes.
Increase the heat and add all the tomatoes and the sugar then season with salt and pepper and bring to the boil.
Reduce the heat and simmer gently for 30 minutes or until reduced and thick, stirring occasionally to prevent it sticking on the base of the saucepan. Makes about 5 cups.