This was my last meal as a 24 year old (that’s if you don’t count the 2 bowls of cereal and peanut butter I had before bed) – and I have to say, it certainly hit the spot before hitting the delightful ‘quarter century club’, as my colleague so enthusiastically put it. I’m not sure how to feel about that one – but this pasta I am firmly confident with.
The sauce is a nice simple one that you can make with store cupboard ingredients, with enough leftovers to make something with the next day. As for the slightly less used pasta shapes, it was actually the brilliant people of Instagram who decided that one for me. Being the indecisive annoyance I am, I cast a vote between between farfelle and fusilli on my stories and to my surprise, a whopping 82% of you were on Team Bows! So. That’s that.
Add the courgette if you fancy it, because it really does an extra pizzazz. I just love roasted vegetables though. Tuna and bacon would also be fantastic.
- 1 large white onion, chopped
- 2 cloves garlic, crushed
- ½ tsp chilli flakes
- 1 tin chopped tomatoes
- 2 large fresh tomatoes, chopped (optional)
- 2 tbsp tomato puree
- dash of red wine vinegar
- salt and pepper
- 1 tsp dried oregano
- 2 courgettes
- 300g farfelle pasta
- parmesan, to serve
- olive oil
- pine nuts (optional)
- To make the sauce, heat some oil in a large saucepan and fry the onion and garlic until softened, about 5 minutes. Add the tomatoes, chilli flakes, puree, vinegar, salt, pepper and oregano. Bring to a boil and allow to simmer for about 40 minutes.
- Meanwhile, chop the courgette and place on a roasting tray. Drizzle with oil and roast whilst the sauce cooks.
- minutes before it's ready, heat water in a saucepan. Add olive oil, salt and cook the pasta. Drain.
- Serve up in 4 bowls and top with the courgette, sauce, parmesan and pine nuts if using. Enjoy!