Pomodoro Pasta Shells

Ingredients

• 500g pasta shells
• Olive oil spray
• 4 cloves garlic
• 700ml passata
• 2 tbsp. Sacla’ Reduced Fat Basil Pesto
• Black pepper
• Handful of basil, roughly chopped
• Handful of parsley, roughly chopped
• 3 tsp. Marigold Engevita Yeast Flakes

Method

1. Cook the pasta according to pack instructions and drain. Drain, keeping a cupful of the liquid to add back if necessary once the sauce has been added.
2. Spray a small pan with olive oil and fry the garlic for 2 minutes, stirring to avoid it burning.
3. Add the passata along with the Pesto and pepper to taste.
4. Simmer for 5 – 8 minutes until reduced by approximately a quarter. Pour over the cooked pasta shells and add a little liquid if needed.
5. Stir in the basil and parsley, and sprinkle with the yeast flakes.

Recipe and Images Courtesy of Sacla’ Italia