This mushroom and tomato pasta is a comforting classic which can be enjoyed all year round. In the summer months, serve al fresco alongside a crisp salad. Crisp garlic mushrooms and balsamic onions are a delicious compliment to this simple tomato base for a quick and simple midweek meal. Pick up some locally grown tomatoes from our Greengrocers.
Ready in: 35 minutes
2 tbsp extra-virgin olive oil
2 garlic cloves, crushed
400g fresh tomatoes, diced
1 tsp dried mixed herbs
300g fusilli pasta
250g chestnut mushrooms, finely sliced
1 small red onion, finely chopped
2 tbsp balsamic vinegar
½ tsp crushed chillies
12 fresh basil leaves, roughly chopped
1. Heat 1 tbsp oil in a large saucepan over medium heat. Once up to temperature, fry half the garlic for a minute or so, until soft but not browned.
2. Next, stir in the tomatoes and mixed herbs. Add a splash of water to the pan and bring the mixture to the boil. The tomatoes should break down to create a sauce type consistency. Reduce the heat and simmer gently for around 20 minutes, then set aside and keep warm.
3. In the meantime, bring a large pan of water to the boil and cook the pasta.
4. Heat the remaining oil in a frying pan and fry the mushrooms and onion until soft and starting to brown. Add the garlic and fry for a minute before adding the balsamic vinegar and chillies. Bring to the boil and simmer for 2 minutes until reduced and sticky.
5. Drain the pasta but reserve a small amount of cooking water. Combine the pasta with the tomato sauce and the reserved cooking water, then stir through the basil.
6. Finally, divide the pasta into bowls and top with the balsamic onions, mushrooms and a few extra basil leaves then serve immediately.