What Sophie Said

Next up, it’s another pasta recipe! A couple of weeks ago some of my girlfriends came round in the evening before one returned to uni, and I wanted to make something simple and tasty, that wouldn’t involve me standing over the stove and excluded from the general conversation. Everyone had had long days of work or uni, and so we needed something tasty. I have no idea where I got this initial recipe from, but I took the basis of it and threw in my own substitutions or alterations, and it seemed to go down well. I’ve got more into making sauces for pasta recently. It can be so cheap and easy to throw in a sauce that I had fallen into the trap of doing that, but it’s so inexpensive to make your own sauce, and it has an extra edge of tastiness. For this recipe, which serves about 4, you will need: 4 cloves garlic, crushed 400g can chopped tomatoes 12 cherry tomatoes, halved 400-450g amori pasta (twirls) 2tbsp extra virgin olive oil 1/2 tsp crushed chillies 2 courgettes, dice...

My friend Hope came over for dinner recently, and after long days at work and a lot to catch up on, we needed something quick and filling. I originally tore this recipe out of Reveal or Closer magazine months and months ago, and it certainly filled that gap in our tummies! In fact, my dad had the leftovers as a pasta salad the next day, and was also a fan! For this dish, to serve two, you will need: 1tbsp olive oil 1 small red onion, finely sliced ½ tsp dried chilli flakes 75g diced pancetta 400g can chopped tomatoes 2tbsp flat-leaf parsley, chopped Dried pasta, to serve 2 Heat the oil in a large pan and fry the onions over a medium heat for about three minutes. Add the chilli and pancetta and cook for a further five minutes, stirring occasionally. Pour in the chopped tomatoes, stir, and gently simmer for five minutes, stirring occasionally. Season with salt, remove from the heat and set aside. Meanwhile, cook the pasta, drain ...