Ingredients

• 2 x 700 gm. Passata (puréed and sieved) tomato jars

• 50 ml. olive oil (for frying)

• 2 x medium onions (about 600 gm.) diced

• 3 x cloves of garlic chopped or crushed

• 2 tsp. dried oregano

• 1 tsp. smoked paprika

• 1 tsp. sea salt

• 1/2 black pepper

• 1 large handful of basil leaves (20 gm.), finely chopped

• 4 tbsp. red wine vinegar

• 100 gm. small pasta shells (dried)

• 150 ml. double cream

• 1000 ml. hot water (add hot water into passata jars to get every last drops out)

Instructions

1. In a large pan, heat oil and soften the onions on a medium heat for about 20 minutes, stirring frequently, picture 2.

2. Then add the garlic, oregano, smoked paprika, sea salt and pepper, mix in and cook for a minute, picture 3.

3. Add the vinegar and give a good stir to remove any sticking spices from the bottom of the pan, picture 4

4. Add the Passata tomatoes and then hot water and stir, pictures 5 & 6.

5. Add the chopped basil and stir in well, cook on a low simmer for about 30-60 minute picture 7.

6. Add the pasta and cook for about 10 minutes. Cooking time may vary depending on the pasta brand and type, picture 8.

7. Stir in the double cream and cook on for about another 5 minutes, picture 9.

8. Serve hot, picture 1.

9. Optional

10. A gentle grating of Parmegano cheese on top adds extra flavour just before serving