Throwing it back to this after school fave, made with just one pan and a few ingredients. It’s comfort on a plate. Who doesn't love a double carb situation?
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Serves
4
Garlic Cloves
Fennel Seed
Fresh Oregano
Tomatoes
Butter
Chilli Flakes
Tomato Purée
Paprika
Anelli
Vegetable Stock
Sugar
White Bread
Cheddar Cheese
Olive Oil
Serves
4
Garlic Cloves
Fennel Seed
Fresh Oregano
Tomatoes
Butter
Chilli Flakes
Tomato Purée
Paprika
Anelli
Vegetable Stock
Sugar
White Bread
Cheddar Cheese
Olive Oil
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Press GO to start step-by-step mode and keep your screen awake as you cook.
Step 1.
Mince the garlic, lightly crush the fennel seeds in a pestle and mortar and finely chop the fresh oregano.
Step 2.
Grate the tomatoes and discard the skin.
Step 3.
Heat butter and a drizzle of olive oil in a large/deep non-stick frying pan over a medium heat. Add in the garlic, crushed fennel seeds, fresh oregano and chili flakes to fry for 1 min.
Step 4.
Then stir in the tomato purée, freshly grated tomatoes and paprika, season with salt and cook for 4 mins.
Step 5.
Meanwhile, warm up your veg stock in a saucepan.
Step 6.
Add the dried pasta to the tomato pan along with the stock and sugar. Simmer for around 20 min stirring occasionally to stop the pasta from sticking.
Step 7.
Thickly slice, toast and butter your bread just before serving.
Step 8.
Pile the hoops on top of your toast and grate over your favourite cheese.
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