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  • 1 tbsp olive oil
  • 1 onion, chopped
  • 1 small carrot, peeled & grated
  • 1 clove garlic, crushed
  • 1 x 400 g tins chopped tomatoes
  • 1 tsp sundried tomato paste
  • 1 tbsp tomato puree
  • small handful fresh basil leaves
  • 1 to 2 tbsp double cream
  • dash of sugar
  • 150 g shell pasta


  1. Heat the oil in a saucepan. Add the onion and carrot and fry for 5 minutes. Add the garlic and fry for 30 seconds.
  2. Meanwhile cook the pasta in lightly salted boiling water according to the packet instructions.
  3. When the onion and carrot are cooked add the tomatoes, tomato puree, sundried tomato paste and seasoning.  Bring up to the boil, then simmer for 10 to 15 minutes.
  4. Add the basil, cream and dash of sugar (this takes away the acidity in the tomato sauce). Whiz until smooth using a hand blender. Drain the pasta and mix with the sauce.


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