It’s mid-September and our new routine is still not quite settled.
It’s taking some effort to find our new normal. Between back to school, restarting extracurricular activities and G transitioning into a new job, we’ve had a lot of change here. How are you faring?
Dinnertime rolls around quickly when you’re dashing from school to work to swimming to soccer. It’s helpful in those moments to have a list of quick throw-together-dinner-in-a-flash meals. Especially when the list has a meal that tastes like it was planned and took lots of effort (read: you look like a superstar and no one is any the wiser).
This is that meal.
This pasta is fast and easy. You’ll find that most often, you will have everything on hand to make this whenever you need. The sauce is ready in almost as much time as it takes to cook the pasta.
So hopefully, you’re all organized and have your new routine settled away. Either way, try this pasta. The complex flavours come together wonderfully and it is sure to become a family favourite.
Tips and Suggestions:
- When selecting pasta shapes to make this dish, be sure to select something that can hold the sauce. Try to avoid spaghetti or linguine and other smooth long noodles and select something that has lots of areas to catch sauce like fusilli, gemelli, orecchiette, or even penne.
- If using unflavoured tomato passata, then stir in a few tablespoons of chopped fresh basil just before serving.
- Should you end up with leftovers, this pasta is fantastic reheated the next day.
This recipe is featured in the Winter 2014 issue of EatInEatOut Magazine. Check it out!