The crunchy pangritata topping makes this one.
Tinned cherry tomatoes are quite key here – you want the sauce to be nice and sweet. So I have made enough budget free that you’ll be able to get them and keep it under a tenner.
Cooking Time (includes preparation time): 35 Minutes
- Bunch of Basil - £0.70
- Tin of Cherry Tomatoes - £1.00
- Mascarpone - £1.20
- 500g Conchiglie (or any shell pasta) - £0.60
- Bunch of Thyme - £0.70
- Bunch of Rosemary - £0.70
- 200g of Breadcrumbs - £0.67
- Balsamic Glaze - £1.00
- Bag of Cherry Tomatoes - £0.60
- Garlic - £0.30
- Chilli Flakes - £0.85
- Total Cost - £9.92 - This covers absolutely everything. All we assume you have in your kitchen beforehand is SALT, PEPPER AND OLIVE OIL.
- Pangritata time. Add 2 tablespoons of olive oil to a frying pan. Add 200g breadcrumbs to the pan. Keep stirring until they start to brown. Then add a handful of rosemary, thyme and a crushed garlic clove. Mix them in, season with salt and pepper and cook the breadcrumbs until they are deep brown and crunchy.
- Time to get on with the pasta sauce. Add 2 chopped cloves of garlic and a teaspoon of chilli flakes to a pan. Mix them in, and then add your bag of cherry tomatoes. Add a splash of water to prevent the vegetables from catching on the pan. Keep frying the tomatoes until they start to soften. At this point, take a wooden spoon and smoosh the tomatoes.
- Add a tablespoon and a half of balsamic glaze to the sauce. Mix it in, and then add your tin of cherry tomatoes. Stir them in, and smoosh them as they start to soften.
- At this point, add a tablespoon and a half of mascarpone. Stir it in, and then add a large handful of basil, and season with salt and pepper. Stir everything together and bubble everything down until it is nice and thick.
- Get your pasta on (follow pack instructions).
- When the pasta is ready, drain and then fold through the sauce.
- Serve the pasta in big bowls with pangritata and parmesan scattered on top. Enjoy!