Ingredients

Method

• 2 x 250 g fresh tricolore pasta or tagliatelle
• Slow-roasted tomatoes
• 1 x 30 g packet herbs for pasta (or a mixture of basil, origanum, parsley and celery), chopped
• Olive oil
• Freshly ground black pepper
• Salt
• Parmesan

Method

Ingredients

Blend tomatoes to a smooth paste.
Boil pasta al dente. Strain and return to saucepan.
Stir in tomato sauce, freshly chopped herbs and a little olive oil.
Season and serve warm with shavings of Parmesan.