One Pot Pasta Recipe

• 1 red onion, finely chopped
• 2 cloves garlic, finely chopped
• 4 tagliatelle nests
• 2 tbsp olive oil
• 1 tsp chilli flakes (to taste)
• 400 - 500g fresh spinach
• Small handful of fresh basil, roughly torn
• 700g IOWT Passata
• 2 mozzarella balls, torn into pieces
• Salt and black pepper
• Optional parmesan to finish

Add the tagliatelle nests to the base of a large, deep frying pan or sauté pan. Scatter the chopped onion, garlic, chilli flakes, spinach and basil over the top.

Pour over the olive oil and Isle of Wight Tomato Passata. Place the torn mozzarella in the centre of the pan.

Carefully pour in 200ml of water, cover with a lid and bring to a gentle simmer over a medium heat.

Cook for around 8 minutes, until the pasta is tender and the sauce has thickened slightly.

Remove the lid and gently stir everything together, allowing the melted mozzarella to combine with the sauce and coat the pasta.

Season with salt and black pepper to taste. Serve immediately with extra basil and a generous grating of parmesan, if you like.