The crunchy pangritata topping makes this one.
Tinned cherry tomatoes are key here because you want the sauce to be nice and sweet. I have budgeted so that you’ll be able to get them and keep it under a tenner.
Cooking Time (includes preparation time): 35 Minutes
1 Bunch of Basil - £0.70
Tin of Cherry Tomatoes - £1.00
Mascarpone - £1.20
500g of Conchiglie (or any shell pasta) - £0.60
1 Bunch of Thyme - £0.70
1 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 of breadcrumbs to the pan. Keep stirring until they start to brown.
Add a handful of rosemary, thyme and a crushed garlic clove. Mix them in and season with salt and pepper. Cook the breadcrumbs until they are deep brown and crunchy.
Time to get on with the pasta sauce. Add 2 chopped garlic cloves and a teaspoon of chilli flakes to a pan. Mix them in and 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 squish the tomatoes.
Add 1 1⁄2 tablespoons of balsamic glaze to the sauce. Mix it in and add your tin of cherry tomatoes. Stir them in and squish them as they start to soften.
At this point, add 1 1⁄2 tablespoons of mascarpone. Stir it in. 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 fold through the sauce.
Serve the pasta in big bowls with pangritata and Parmesan scattered on top. Enjoy!