One of those haven’t-been-to-the-shops-in-a-while recipes, this used up the last fresh veg from my fridge and was surprisingly tasty to boot. Plus amazingly quick; I’ll not do a Jamie-Oliver and claim 5-minutes [prep time not included], but from a bare-worktop-start this took 15 minutes before it was in my bowl.
Use whatever pasta you want; I just had spaghetti to use up so went for that. Peas are probably optional; I just didn’t have very many cherry tomatoes and so wanted to bulk it up a little bit.
Slug of olive oil
1/2 an onion / 1 small onion, chopped as roughly or as finely as you’d like
1 tsp dried basil (would probably be nicer if you have a few shredded leaves of fresh basil, but take what you can get)
1 tsp garlic salt (would probably be nicer if you had a minced garlic clove and some sea salt, but take what you can get… are you sensing a theme?)
6 twists of a pepper grinder
1/2 tsp chilli flakes
6-10 cherry tomatoes
1 tbsp balsamic vinegar
1 tsp tomato purée
Handful of frozen peas
- Chop the onions and soften over a medium heat in the oil.
- Once they’re in the pan, put the pasta to cook in another pan of salted boiling water.
- Once the onions are softened, add everything else apart from the peas, plus a slug of water. Turn the heat down low-ish and cover the pot. Shake occasionally while the pasta cooks.
- A couple of minutes before the pasta is ready, add the frozen peas.
- Drain the pasta and stir together. NOM.