Pasta with slow-cooked tomatoes, garlic

and basil 

This a slow-cook recipe which renders the tomatoes sweet and, combined with the garlic and basil, brings a taste of Italy to your student kitchen. Serve with grated parmesan. 

Cost per student: £1.20 (€1.35)

 

Preparation and cooking time: 90 minutes (For 65 of which you are free to finish your essay on Macbeth)

 

Ingredients (serves 2)

250g Pasta (penne or farfalle)

250g cherry or tiny tomatoes

Pinch of sugar

20 basil leaves

3 tablespoons of oil

2 cloves of garlic, peeled and cut into tiny pieces

Pinch of salt and pepper

 

Equipment

Large pasta pan

Saucepan with a lid

Sharp board

Sharp knife 

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1. Cut the tomatoes in half and put them in a saucepan. Add the oil, sugar, 10 basil leaves and the garlic. Put a lid on it (literally). 

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2. On a very low heat, leave for 65 minutes, stirring every 20 minutes. 

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3. After an hour, put on a pan of water for the pasta, add salt and, when boiling, the pasta. 

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4. Boil for 10-12 minutes (see pack for details). Drain over the sink, retaining a few tablespoons of pasta water to add to the sauce. 

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5. Add sauce to pasta and mix well. Serve and top with remaining hand-torn basil leaves, pepper and grated parmesan cheese.