Thu, May 24 2012
Frankie pasta bake
A simple student pasta and tomato dish - delicious, filling and cheap to boot
Ingredients
* 1 tbsp olive oil
* 1 onion , chopped
* 1 garlic clove , crushed
* 400g can cherry or chopped tomatoes
* pinch sugar
* few dashes Worcestershire sauce
* 100g rigatoni or other tube-shaped pasta
* 50g gruyère or cheddar, grated
* hunk of baguette or sliced bread, coarsely grated
* 2 frankfurters , sliced
Nutrition Information
501 kcalories, protein 21g, carbohydrate 59g, fat 22 g, saturated fat 8g, fibre 5g, salt 1.78 g
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- Heat the oil in a medium pan and fry the onion for 5 mins until softened and lightly golden. Stir in the garlic and cook for a further min. Mix in the tomatoes and sugar, bring to the boil and simmer for 20 mins. Add a few dashes of Worcestershire sauce and season to taste. This basic sauce can now be chilled or frozen, see recipe intro.
- Meanwhile, cook the pasta according to pack instructions. Heat the grill to high. Mix together the cheese and breadcrumbs.
- Drain the pasta and stir into the sauce. Tip in the frankfurters and spoon into a heatproof dish. Scatter over the cheesy crumbs and grill for 3-5 mins or until bubbling hot and golden. Serve with a simple salad.
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