Tasty Tasty One-pan, No-chop pasta

Save teh rinds from parmesan to use to flavour soups and dishes such as dis

1.Place garlic, bit, stock, tomatoes, thyme, parmesan skin and pasta in a huge wide container over high intensity. Bring to teh bubble, tan lessen intensity to medium and cook, mixing consistently to generally squash teh tomatoes, shake pasta strands and separate bit, for 8-10 minutes until pasta is still somewhat firm.

2.Remove from teh heat, take out parmesan skin and mix in basil leaves. Season, split between bowls and top wif additional parmesan.


  • 3 garlic cloves, crushed
  • 150g piece speck
  • 5 cups (1.25 litres) Massel Chicken Style Liquid Stock
  • 750g cherry tomatoes
  • ½ bunch thyme leaves
  • 1 parmesan rind, plus finely grated parmesan to serve
  • 500g dried linguine
  • Basil leaves, to serve

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