So on a miserable Monday night, this was the best thing to cheer me up. It was warming and deceptively filling, not to mention very cheap. It also uses all the odds and ends of pasta packets that I strangely hoard.
1 onion, diced
3 cloves of garlic, thinly sliced
2 rashers of streaky bacon, diced
1 carrot, diced
2 sticks of celery, diced
2 yellow peppers
Pinch of chilli flakes
1 tin of chopped tomatoes
Pinch of dried oregano
1 bay leaf
200mls chicken or vegetable stock
Leftover pasta pieces (I used bits of pappardelle and macaroni), about 150gr
1 tbsp tomato puree
1 small handful of basil and parsley
Parmesan to taste (optional)
Fry the onion with the bacon and the chilli flakes until lightly browned, but not burnt. Add the garlic and oregano and fry further until fragrant. Add the carrot and celery and stir fry until softened.
Meanwhile, soak the pasta in boiling water to get rid of excess starch. Drain and add to the saucepan, with the stock, tinned tomato and puree, and bayleaf. Simmer this for 20 minutes, or until the pasta is quite soft. If it's looking dry, top up with more water. Add salt to taste. On serving, scatter with parsley and basil and top with parmesan and black pepper.
This is a really flexible recipe which I often change to add whatever's hanging around the fridge. Savoy cabbage also works well.