Tomato & Herb Pasta Bows

The secret to this recipe is to cook your veg low and slow so they impart loads of flavour to your cooked pasta. Use whatever herbs you have to hand – the more the merrier!



  • 300g pasta
  • 2 tablespoons olive oil
  • 1 onion, very finely chopped
  • 2 cloves garlic, finely chopped
  • 3 tablespoons passata
  • 4 very ripe tomatoes, quartered, skins removed
  • Salt & pepper, to taste
  • Fresh herbs
  • Ricotta cheese, to serve


  1. Fry your onions until they are translucent.
  2. Add garlic and cook until fragrant.
  3. Add the passata and tomatoes and stir through, pressing the tomatoes with the back of your spatula or spoon. Season and cook for 15-20 minutes, stirring occasionally as the sauce reduces.
  4. Meanwhile, cook pasta according to packet instructions.
  5. When cooked, drain the pasta and add to the sauce.
  6. Chop whatever herbs you have to hand (saving some for garnish) and add at the last minute.
  7. Serve pasta with fresh herb leaves and a dollop of ricotta.
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