Tomato penne with greens & butter beans

Tomato Penne with Greens & Beans
Tomato Penne with Greens & Beans
Tomato Penne with Greens & Beans

I really should stop buying horrible cheap tomatoes, I mean they aren’t even red for starters, tomatoes should be red right? These were more of an orange colour. I’ve tried several times to ripen them in a fruit bowl but they stubbornly just stay the same – the little shits. I refuse to be out-smarted by a tomato.
Tasting literally of nothing and with a firm almost furry texture, these ghastly toms are franky not worth the 70p I paid for them… But that’s such a reasonable price I remember thinking, staring down at them on the supermarket shelf. Whatever, I’m sure they’ll taste fine so I chuck them in my basket. NOOOOOOOO! Why do I always make the same mistake?!
Well that’s an easy question, I’m always skint, so spending £2 on Taste The Difference tomatoes (even though they look devine and juicy) makes me wince ever so slightly, especially when I know I could buy at least 4 Snickers bars for the same price. But as I chomp down on my sad, flavourless, sandwich, I realise my 70p tomatoes are duds. Perhaps tomatoes are just one of those foods you should spend the money on? I guess it wouldn’t kill me to eat a few less Snickers bars – cue sad face.
Anyway, so now I’m left with five, unripe, tomatoes so it’s either ruin my sandwiches for the rest of the week, or turn them into pasta sauce. Not only is this a great way to use up unwanted tomatoes but it makes enough sauce to jazz up your pasta dishes for the rest of the week. It’s easy, healthy and turns those rock hard tasteless toms into something rather splendid. Good times.

Tomato penne with greens & butter beans
Makes 1 jar of sauce / Serves 2 / Takes 30-40 minutes /

You’ll need: Food processor or a hand blender
Pasta Sauce
½ red onion, finely chopped
2 garlic cloves, chopped
5 tomatoes
2 tbs tomato puree
4 tbs vegetarian red wine
1 can plum tomatoes
1 tsp dried oregano
1 tsp dried basil
1 tsp olive oil
To serve
140g wholewheat penne
3 handfuls kale
½ can butterbeans, rinsed and drained
Handful mature vegetarian cheddar, grated
Pomora extra virgin olive oil

1. Roughly chop the onion and pop it in a large pot or saucepan with a tsp of olive oil, on a medium heat. Cook for about 5 mins until it starts to soften. Once soft, add the chopped garlic and cook for a further 2 mins (add a dash of water to help them steam if they start to sizzle).
2. Roughly chop the tomatoes and add them to the pan along with the tomato puree. Give it a good stir and cook for a further 5 mins, until the tomatoes start to break down a bit. Add the wine and the can of plum tomatoes. Break the plum tomatoes up with a spoon and give it another good stir. Up the heat until the sauce begins to boil, then reduce down to a simmer. Add the dried herbs and season with salt and pepper and cook for a further 10 mins, stirring frequently.
3. Meanwhile rinse and drain your butterbeans and put to one side (you’ll steam/boil them 5 minutes before you serving).
4. Weigh out your pasta and bring a large saucepan of water to the boil. When you’re sauce is 10 mins away from being cooked, add your pasta to the boiling water and season with salt (follow packet instructions). This is also a good time to get a smaller saucepan ready to steam/boil your kale and butter beans together  (I tend to steam mine but it’s up to you, just remember to season them).
5. Whilst the pasta is boiling and your veg steaming take the tomato sauce off the heat and blitz with a hand blender or pop into a regular blender. Be careful not to over blend the sauce, you still want a bit of texture.
6. Finally drain your pasta and portion onto plates. Top with grated cheese, a drizzle of extra virgin olive oil and season with salt and pepper. Serve with the steamed butterbeans and kale. Good times.

Tomato Penne with Greens & Beans
Tomato Penne with Greens & Beans

If you’ve had a go at making any of my recipes, I’d love to hear from you. Follow me now @corrieheale and tag your recipe pictures using #corriesrabbitfood.

V– Vegetarian
– The pasta sauce is suitable for home freezing once cooled. Consume within 3 months.


Jamie’s feta & cherry tomato rigatoni

Jamie's Feta & Cherry Tomato Rigatoni
Jamie's Feta & Cherry Tomato Rigatoni
Jamie’s Feta & Cherry Tomato Rigatoni

This is one of my favourite recipes and it’s not even mine damn it! It’s easy, full of flavour and has a sneaky little courgette in there. Grated, the courgette does an excellent job of soaking up flavour and bulking out the dish without stealing the limelight from the tomato. Although I’m not a huge fan of the courgette really, I think of them as the slimy wet brother of the cucumber, nothing worse than an over cooked courgette, oh wait there is and it’s called Halloween.
Maybe I’d like Halloween a bit more if I actually got invited to some fun Halloween parties but saying that we all know Halloween parties, especially fancy dress ones, are full of wankers. Also, what would I even go as? These days you have to be all ‘cool’ and go as Kim Kardashian’s naked selfie or Eleven from Stranger Things. Can’t I just go as a slutty cat like I used to when I was 16? To be fair that may have been the only Halloween party I ever went to… I’m sensing I need to get out more.

Jamie’s feta & cherry tomato rigatoni
Serves 2 / Hands on time 25 mins / Total time 25 mins /
1 tsp olive oil
20 cherry tomatoes
1 tsp dried oregano
2 medium or 1 large courgette grated
3 tbs tomato purée
3 garlic cloves, crushed
Pinch chilli flakes
Small handful of basil, chopped
150g vegetarian feta cheese
150g rigatoni
Pomoro extra virgin olive oil to serve (optional)

1. Half the cherry tomatoes and put in a large saucepan with the olive oil and 1 tsp of oregano. Cook on a medium heat for 5 minutes until softened.
2. Add the tomato purée, chilli, garlic, grated courgette and season with salt and pepper. Cook on a medium to low heat with the lid on for a further 10 minutes, stirring occasionally.
3. Meanwhile, cook the rigatoni in a large pot of salted boiling water (follow packet instructions).
4. Drain the pasta and pour straight into the sauce. Stir well before adding the chopped basil and the crumbled feta cheese. Stir again until combined and the cheese starts to melt. Serve topped with a drizzle of extra virgin olive oil and a good crack of pepper.

Jamie's Cherry Tomato Rigatoni

If you’ve had a go at making any of my recipes, I’d love to hear from you. Follow me now @corrieheale and tag your recipe pictures using #corriesrabbitfood.

V– Vegetarian