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Tomato and garlic pasta

Recipe from: 2 November 2011

Ingredients 9
Servings 2
Time 00:10


  • 45
    olive oil
  • 1
    small onion - finely chopped
  • 2
    cloves garlic - crushed
  • 1
    tin whole baby or plum tomatoes
  • Salt, pepper and sugar to taste
  • 250
    rigatoni or pasta of your choice
  • 1/2
    tub feta, lemon and rosemary pesto or sundried tomato pesto
  • Handful of grated parmesan
  • A few flat leaf parsley leaves - torn


Saute the onion and garlic until soft and translucent.

Add the tomatoes and simmer uncovered for 15 minutes until slightly reduced. Add sugar to taste.

Meanwhile, cook the pasta until al dente.

Off the heat, combine the hot cooked pasta with the tomato sauce, pesto and parmesan.

Season with salt and lots of pepper.

Scatter with some parsley and sprinkle with any remaining parmesan.

Reprinted with permission of Bits of Carey. To see more recipes, click here.


Read more on: boil  |  recipe  |  vegetarian  |  pasta  |  easy weekday meals

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