Tomato passata is great. Especially so if you’re cooking simple food for one, as it comes in a re-sealable container and doesn’t take as much time to cook down as tinned tomatoes. This recipe works well if you have an open container, combining it with store cupboard ingredients into a sauce that can be made while the pasta is cooking. Add as much or as little garlic and olives as you like for this quick and flavour packed meal for one.
Ingredients
Serves 1
75g spaghetti
100ml passata
2 cloves garlic
5-6 black olives
Heaped teaspoon capers
Instructions
- Cook the pasta according to the packet instructions
- Slice the garlic and stone and roughly chop the olives
- Fry the garlic in oil for a couple of minutes, add the olives, then the tomato passata (which doesn’t need much cooking)
- When the pasta is ready add to the sauce with the capers and let it absorb the sauce over the heat for a few minutes.
- Serve (a scattering of vegetarian or vegan cheese optional).
Key Tip
Let the past cook in the sauce for a minute or two.
Suggestions for leftovers
If you have a lot of the passata leftover you can use it in place of a tin of tomatoes in something like this sausage stew. If you’re running a little lower this shakshuka recipe for one might be useful.
