Tomato Pasta

Recipe by Joe Jones,medium Prep: 10 minutes,Cooking: 10 minutes,Serves: 2

This Learn to Cook section has been put together to help give you the information and knowledge needed, to develop the confidence and basic skills required to begin making more recipes and meals at home from scratch for you and your family.

Being able to cook from scratch at home is THE single biggest positive and lasting change we can make to our diets and overall lifestyles. It gives us control over what goes into our meals, saves money and provides one of the most important life skills that we can pass onto our children, other family members and friends. Once we have mastered the basics of preparing and cooking simple ingredients, we can start to adapt, add to and experiment with countless numbers of recipes.




  • 400g tin of chopped tomatoes
  • Around 170g Penne or Fusilli dried pasta
  • 1 onion, peeled and finely chopped
  • 1 tablespoon tomato puree
  • 2 garlic cloves, crushed
  • 1 teaspoon mixed dried herbs (optional)
  • Pinch of black pepper
  • 1 teaspoon of olive oil


  • Chopping board
  • Garlic crusher
  • Kitchen scales
  • Knife
  • Large saucepan
  • Medium saucepan
  • Sieve
  • Wooden spoon



  1. Boil water in a kettle and add enough to the large pan to fill around half way, turn the heat to high and bring back to the boil
  2. Add the pasta, bring back to the boil before turning the heat down to low and simmer with a lid on the pan for 10 mins or until the pasta is cooked, but still with a little bite (al dente)
  3. While the pasta is cooking, fry the onion in the oil in the smaller pan for a few minutes until soft, then add the garlic and fry for a further minute
  4. Add the chopped tomatoes and tomato puree, stir well and cook on low for 5 minutes until heated through
  5. Stir in the mixed herbs and pepper if using for the final minute of cooking
  6. Once the pasta is cooked, tip into a sieve to drain off the excess water before adding the pasta back to the pan
  7. Add the tomato sauce mixture to the pan and stir into the pasta or alternatively, serve the pasta into plate or bowls and spoon the sauce on top
  8. Any leftover sauce can be kept in the fridge in an airtight container or frozen to be reheated on another day. This sauce also makes a great base for a homemade pizza topping


  • Energy

    1674kj 400kcal 20%
  • Fat

    4.3g 6%
  • Saturates

    0.4g 2%
  • Sugars

    0.0g 0%
  • Salt

    0.11g 2%

Homemade Sauce

Making and using this sauce from scratch means you can control exactly what goes into it. Most shop bought sauces contain high levels of added sugar and salt which just arnt needed. Using different herbs and spices adds lots of flavour without the need for any added sugar or salt.

Nutrient dense

This dish contains a variety of nutrients, from the carbohydrate, vitamins and minerals in the pasta, to the vitamins and minerals in the onion, garlic and cooked tomatoes.

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