Pink pasta

Preparation time
less than 30 mins

Cooking time
10 to 30 mins

Serves
Serves 4

By Joss Stone
From Saturday Kitchen

Ingredients

400g/14oz penne
2 tbsp olive oil, plus a dash
1 onion, chopped
1 garlic clove, finely chopped
400g tin chopped tomatoes
1–2 tbsp tomato purée
pinch oregano
50ml/2fl oz double cream
2 tbsp fresh basil, torn
100g/3½oz grated Parmesan or vegetarian alternative
salt and freshly ground black pepper

Method

Cook the pasta in saucepan of boiling water with the dash of olive oil according to packet instructions. Drain and set aside.
Heat the oil in a frying pan, add the onion, garlic and a bit of salt and cook until softened. Add the tomatoes and tomato purée and cook. Season with pepper and add the oregano. Pour in the cream and stir until the sauce turns pink. Mix in the drained pasta and serve with the basil and Parmesan.