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!