Tomato and Garlic Pasta
Have a go at making this super easy Tomato and Garlic pasta recipe, a perfect midweek dinner.
1 tbsp olive oil
1 onion, diced
1 carrot, peeled and diced
1 celery stalk, diced
2 garlic cloves, finely sliced
1 tbsp dried oregano
2 x 400g tins chopped tomatoes
100g mature Cheddar, grated
100g red Leicester, grated
- In a large pan, heat the oil over a medium heat. Fry the onion, carrot and celery for 5 minutes, or until softened. Add in the garlic and cook for a further 2-3 minutes.
- Add the oregano, tinned tomatoes and 350ml water and bring to the boil. Turn down the heat and simmer for 20 minutes, then remove from the heat.
- Meanwhile, bring a pan of salted water to the boil and cook the penne following the pack instructions. Preheat the oven to 200°C.
- Use a handheld blender and blitz the sauce until smooth then season well. Stir in the drained pasta then transfer everything to a large baking tin. Top with the cheese and bake in the oven for 15 minutes, or until golden and the sauce has reduced. Serve and enjoy!