Three Tomato Pasta

A community recipe by caris

Not tested or verified by Nigella.com

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Introduction

I almost always use a punnet (about 250g) of baby cherry, roma or plum tomatoes instead of chopping up big tomatoes. I roast them in the oven for about 10 - 15 minutes then add the tinned tomatoes (either whole peeled ones which I squash or a tin of chopped tomatoes). Pop it back into the oven for about 10 - 15 minutes, then add all the other ingredients.

For US measures and ingredient names, use the toggle at the top of the ingredients list.

Ingredients

Serves: 0

Metric U.S.

4 tomatoes
400 grams chopped tomatoes
6 sundried tomatoes
1 pinch of dried chilli (a good pinch)
1 sprinkling of sugar
1 clove garlic (crushed)
1 splash of red wine (I prefer red but anything will do)
basil leaves (fresh)
pecorino cheese (or Parmesan cheese - to serve)

4 tomatoes
14⅛ ounces diced tomatoes
6 sundried tomatoes
1 pinch of dried chile (a good pinch)
1 sprinkling of sugar
1 clove garlic (crushed)
1 splash of red wine (I prefer red but anything will do)
basil leaves (fresh)
pecorino cheese (or Parmesan cheese - to serve)

Method

Three Tomato Pasta is a community recipe submitted by caris and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

Peel and chop tomatoes and simmer with tinned tomatoes.

Add sun-dried tomatoes (if using), chilli, sugar, garlic and wine.

Cook down and finish with fresh basil leaves.

Serve with pasta, drizzle with olive oil (optional) and sprinkle with cheese.

Peel and chop tomatoes and simmer with tinned tomatoes.

Add sun-dried tomatoes (if using), chilli, sugar, garlic and wine.

Cook down and finish with fresh basil leaves.

Serve with pasta, drizzle with olive oil (optional) and sprinkle with cheese.