If you don’t have all the tomatoes for this simple dish just use what you do have, but make sure you have tomato purée as this holds the sauce together.
Serves 4
• 4 tablespoons olive oil
• 1 garlic clove, crushed
• 175 g (6 oz) plum tomatoes, skinned
• 175 g (6 oz) cherry tomatoes, skinned
• 100 g (3½ oz) sun-dried tomatoes, sliced
• 15 g (½ oz) bunch basil, torn into small pieces, plus extra to garnish
• Salt and freshly ground black pepper
• 400 g (13 oz) linguine
• ½ vegetable stock cube
• 500 ml (18 fl oz) hot water
• 1½ tablespoons tomato purée
• 60 g (2½ oz) Parmesan cheese, grated
Method
1. Heat the oil in a large, deep frying pan. Add the garlic, plum, cherry, and sun-dried tomatoes and basil. Cook over a low heat for 10 minutes – the tomatoes will soften so mash them gently with the back of a wooden spoon. Season the sauce to taste.
2.Meanwhile, cook the linguine in a large pan of boiling water according to packet instructions.
3. In a bowl, mix the stock cube with the hot water and add half of this to the tomato mixture. Cook for 15 minutes. Add the remaining stock and the tomato purée and cook for a further 15 minutes.
4. Add the drained pasta to the tomato sauce and cook for 1 minute. Divide between warmed serving plates and sprinkle with Parmesan and fresh basil.
