Penne Pasta

  • 19 Nov - 25 Nov, 2022
  • Mag The Weekly
  • Cookery


· 2-3 garlic cloves, crushed, or pinch of garlic granules

· Small handful fresh basil

· 250 g chopped tomatoes

· 25 g bread, diced or torn

· 85 g penne pasta

· 2 tablespoons vegetable or sunflower oil


Combine the garlic, herbs, tomatoes and a pinch of salt in a microwaveable bowl. Fold the bread crusts through then add the pasta, making sure it’s completely coated in the sauce so it doesn’t dry out. Cover the bowl with cling film then pierce a few times in the centre. Put kitchen paper on your microwave plate to absorb any spills then place the bowl on top and cook on high for two minutes. Carefully peel back the cling film and stir well. Add 80 ml water and stir again, then replace the film and leave to stand for a minute. Return the bowl to the microwave and cook on medium for four minutes. Remove from the microwave, peel back the film and stir well. Add a splash of water if the sauce is starting to dry out. Cook on medium for another four minutes. Add another splash of water if needed then stir the oil through to serve.