I love a pasta bake and for me the ultimate is a lasagne (probably a crime to refer to it as a pasta bake!), but there’s one part to my lasagne recipe that’s unusual but delicious so I decided to add it to my pasta bake to give it an extra protein boost.[restrict]
Ingredients for 2 servings
|400g||chopped tomatoes, blended until smooth|
|1||garlic clove, chopped or crushed|
|5g||fresh basil leaves, chopped|
|1 tsp||dried chilli flakes|
|salt and pepper|
(Example ingredient amounts given, adjust accordingly to your requirements)
- Pre-heat your oven to 190°C fan/400°F.
- Put a pan of boiling water onto the heat and cook the dried pasta for the manufacturers recommended time.
- By the time it’s cooked, your sauce will be ready!!
- Take a medium frying pan and pop it on a medium heat.
- Add the oil to warm and after a minute add the garlic.
- Infuse the oil with the aromatics before adding the drained chickpeas.
- After cooking these for a couple of minutes, add the tomatoes and pinch of sugar.
- Bring the sauce to the boil and reduce the heat to a simmer for a few minutes.
- Season the sauce to taste and remove the sauce from the heat when it is lovely and thick.
- When the pasta is ready, take it off the heat, add a splash of cold water to stop the pasta over cooking, drain and add it to the sauce along with the chopped basil.
- Add the pasta to an oven proof dish.
- Make little wells in the pasta for the eggs and add the raw eggs – if you’re worried about getting shell into your pasta dish, crack the egg into a bowl first and pour it in.
- Sprinkle the top of the bake with the dried chilli flakes and bake the dish until the egg is cooked to your liking (this should take a maximum of 10 minutes for a fully baked egg).
- Arrange your pasta bake onto a plate and enjoy with a green leafy salad.
- For this recipe, the dried pasta varieties I’ve used are Spaghetti, Rigatoni and Tagliatelle.
- Traditionally in Italian cooking you would use the smallest pinch of sugar to take any acidity out of the tomatoes.
- Serve with a lovely green salad dressed with olive oil and balsamic vinegar!