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Pasta with Tomato Sauce

Use rigatoni instead of penne.

Use a 300g jar tomato sauce for pasta. Perk it up with a drizzle of some good-quality olive oil, then serve with the pasta.

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  1. 1

    Place the tomatoes, tomato purée, and olive oil in a pan, season well with salt and black pepper, then bring to the boil. Reduce the sauce to a simmer and cook, uncovered, for 20 minutes.

  2. 2

    Meanwhile, cook the pasta in a large pan of boiling salted water for 10 minutes, or until it is cooked but still has a bit of bite to it. Drain, keeping back a tiny amount of the cooking water. Return the pasta to the pan and toss together. Toss with the tomato sauce, sprinkle with Parmesan, season with more black pepper, and serve.


  • 2 cans whole plum tomatoes, chopped
  • 1 tbsp tomato purée
  • 2 tbsp olive oil
  • 350g penne
  • 4 servings parmesan cheese
  • 1 pinch salt
  • 1 pinch black pepper

Serves 4

Total time required Total time:

  • Preparation time:
  • Cooking time:

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Recipe published with permission from © Dorling Kindersley Limited. Cook Express 2009.


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