April 19, 2013 by marksetchfield
Serves 4, prep time 15 minutes, cooking time 20 minutes
2 medium red onions
1 garlic clove
1 tin of cherry tomatoes
1 tbsp tomato purée
6 oz paccheri pasta
Dash of balsamic vinegar
1 tsp mixed herbs
Chef says: Super-fast and straightforward; this pasta dish makes a great midweek meal. I’ve used paccheri pasta – a large, hollow-tubed pasta.
Finely chop the red onions and gently fry them in some oil in a pan. Dice the garlic and add it to the pan with the cherry tomatoes and tomato purée, season, and simmer for 10 minutes. Meanwhile, put the paccheri pasta in a pan of salted, boiling water and cook until soft. Add a dash of balsamic vinegar and the mixed herbs to the tomatoes. When the pasta is cooked, drain, and pour it into serving dishes. Remove the tomatoes from the heat and serve over the pasta with a good sprinkling of Parmesan cheese.