Simple Pasta Dishes

Spicy Tomato Pasta

This is so simple to make, and is the perfect super quick supper for winter nights when you want something tasty and healthy.

Serves 2

Ingredients

2/3 tbsp Drizzle It Sweet Chilli Dressing

1 red onion, cut into wedges

2 garlic cloves, crushed

400g tin chopped tomatoes

1 red pepper, cut into strips

2 tsp dried oregano

2 tbsp chopped fresh parsley (optional)

200g/7oz pasta of your choice

Method

On a medium flame gently fry the onions and garlic in the Sweet Chilli Dressing for 2 minutes. Add the tomatoes, red pepper and oregano to the pan. Cover the pan with a lid and simmer until the red peppers soften (about 10 minutes).

Cook the pasta until al dente (with a bite) according to the packet instructions. Drain the pasta well and put into two bowls with the sauce. Serve with a scatter of chopped parsley over the top.

Cajun spiced tomato, chickpea & pasta soup

Super simple, tasty and packed full of goodness, this will keep you fueled through winter months.

Serves 2

Ingredients

3 tbsp Drizzle It Cajun Sauce & Marinade, plus extra for drizzling

2 large garlic cloves, thinly sliced

400g tin chickpeas

400g tin chopped tomatoes

400ml/14fl oz chicken stock (or vegetable stock)

50g/1¾oz small pasta shapes

freshly ground sea salt and black pepper

Method

1. Heat the Cajun Sauce and garlic gently in a medium saucepan over a medium heat for a minute or so. Drain the chickpeas and stir in along with a generous amount of salt and pepper.

2. Stir in the chopped tomatoes, chicken stock and pasta shapes. Bring to the boil, then reduce the heat until the soup is just simmering.

3. Cook the soup for 15 minutes, or until the pasta is tender.

4. Check the seasoning, and serve finished with a generous drizzle of Cajun Sauce.

Spicy Baked Pasta Shells

A firm family favourite, cheesy pasta shells with a simple spicy tomato sauce, baked until crisp, golden and gooey.

Serves 4

Ingredients

16 conchiglioni rigati (large pasta shells)

1 quantity of spicy tomato sauce (see below)

3 tbsp freshly grated Parmesan (or similar vegetarian hard cheese)

1 ball of mozzarella, sliced

For the filling

150g/5oz ricotta

1 ball of mozzarella, finely chopped

2 tbsp freshly grated Parmesan (or similar vegetarian hard cheese)

16 large fresh basil leaves

salt and freshly ground black pepper

For the tomato sauce

4/5 tbsp Drizzle It sweet chilli dressing

2 garlic cloves, finely chopped

2 x 400g tins of plum tomatoes, chopped

handful fresh basil, finely chopped

salt and freshly ground black pepper

Method

Preheat the oven to 200C/400F/Gas 6.

Cook the pasta shells in plenty of lightly salted boiling water until al dente. Drain well (make sure you empty the shells of water) and leave to cool.

To make the filling, mash the ricotta with a fork, stir in the chopped mozzarella, parmesan and some salt and pepper to taste and mix well. Shape the mixture into 16 balls, wrap each ball in a basil leaf and place in a cooled pasta shell.

To make the tomato sauce, heat the sweet chilli dressing in a large frying pan over a medium heat. Add the garlic and gently fry for 30 seconds, then add the tomatoes and basil, season with salt and pepper and simmer gently for 25 minutes.

Pour a layer of the tomato sauce over the bottom of an ovenproof dish and place the filled shells on top. Pour over the remaining tomato sauce, sprinkle over the parmesan and top with slices of mozzarella.

Cover with aluminium foil and bake for 35 minutes. Remove the foil and bake uncovered for five minutes. Serve immediately.