Pinot Grigio tomato pastaSplashing in a glug of white wine makes this speedy homemade sauce special.




1 onion, chopped

4tbsp olive oil

2 garlic cloves, crushed

Pinch of dried chilli flakes

2tbsp sundried tomato puree

150ml Pinot Grigio white wine

2 x 400g cans chopped tomatoes

1tsp sugar

Small bunch basil leaves

400g dried pasta bows

250g cherry tomatoes, halved


1. Fry onion in oil for 5 mins, to soften.

2. Add garlic, chilli and sundried tomato puree and cook for 1 min.

3. Tip in the canned tomatoes, sugar and a few basil leaves and simmer for 15 mins.

4. Cook pasta in boiling salted water for 10 mins, drain.

5. Return pasta to pan with tomato sauce and cherry tomatoes. Season and serve with several basil leaves.


Per serving: 400 cals, 13g fat (2g sat), 54g carbs