Conchiglioni Rigati Pasta in Garlic and Basil Sauce

WHAT YOU NEED:

150g of Conchiglioni Rigati Pasta
3 x Tsp Tomato Puree
3 x Cloves of Garlic (crushed)
Handful of Button Mushrooms
2 x Tbsp Balsamic vinegar
Handful fresh Basil leaves
1 x Tinned Tomatoes plus half tin of Water
Half Tsp Dried Oregano
Half Onion ( Sliced)
Pinch of Salt and pepper

In a large pan boil some salted water, add the pasta (they are like giant shells to look at).

Meanwhile in another pan, put in your Button mushrooms, Tinned Tomatoes and water. Heat, then add Garlic, Oregano, Balsamic vinegar, Onions and Tomato Puree and finally salt and pepper. Reheat and allow the sauce and thicken. Add the cooked pasta to the sauce add the Fresh Basil and stir. The juices will stick to the pasta. Its ready to serve with Garlic Bread.

Comments

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About me.

I should have done this along time ago, people asking me how I do my cooking and where I get my passion from. Who and where do I get my ideas from? Where does this knowledge come from? I didn't learn this from school thats for sure and certainly didn't go to college to be taught how to cook. Cooking to me was just enjoyable, like a hobby tried and tested sometimes i failed miserably. My children used to look at me in a way only children do " what is that"? Hiding vegetables in other foods to try and get them to eat their greens. Concealing sprouts and leeks in with a cabbage I knew they liked and enjoyed. This did work for a while. I even had to call sausages 'Batman Bangers' just so that my son would eat a sausage! Crazy I know. I spent a lot of time in the kitchen when I was younger. I was an accident prone kid and whilst I was off school for one reason or another I used to be watching my mum cook in the kitchen. Bugging her with questions ...

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Ruth can Cook

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