Frankie pasta bake
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Frankie pasta bake

By Lesley Waters

A simple student pasta and tomato dish – delicious, filling and cheap to boot

  • Prep:10 mins
    Cook:30 mins
    Ready in 40 minutes
  • Serves 2
  • Easy

Nutrition per serving

  • kcal 501
  • fat 22g
  • saturates 8g
  • carbs 59g
  • sugars 1g
  • fibre 5g
  • protein 21g
  • salt 1.78g

Ingredients

  • 1 tbsp olive oil
  • 1 onion, chopped
  • 1 garlic clove, crushed
  • 400g can cherry or chopped tomatoes
  • pinch sugar
  • few dashes Worcestershire sauce
  • 100g rigatoni or other tube-shaped pasta
  • 50g Gruyère or cheddar, grated
  • hunk of baguette or sliced bread, coarsely grated
  • 2 frankfurters, sliced

Method

  1. Heat the oil in a medium pan and fry the onion for 5 mins until softened and lightly golden. Stir in the garlic and cook for a further min. Mix in the tomatoes and sugar, bring to the boil and simmer for 20 mins. Add a few dashes of Worcestershire sauce and season to taste. This basic sauce can now be chilled or frozen, see recipe intro.

  2. Meanwhile, cook the pasta according to pack instructions. Heat the grill to high. Mix together the cheese and breadcrumbs.

  3. Drain the pasta and stir into the sauce. Tip in the frankfurters and spoon into a heatproof dish. Scatter over the cheesy crumbs and grill for 3-5 mins or until bubbling hot and golden. Serve with a simple salad.

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