Macaroni Recipe

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• 300g/10oz black macaroni or pasta of your choice
• 2 tablespoons extra virgin olive oil
• 1 large onion finely chopped
• 3 cloves garlic, bashed
• 1/2 kilo/1.1lb ripe tomatoes cut into small dice or a 16oz can of chopped tomatoes
• 1/4pt/1/2cup strong vegetable stock
  
• The zest and juice of a lemon
• 2 small dried chillis ground in a pestle and mortar 
• 2 tablespoons tomato purèe
• 100g/3oz frozen baby peas
• A bunch of basil, roughly chopped
  
• Salt and ground black pepper to taste

1. Cook the pasta according to the packet instructions.
2. Heat the olive oil in a largish skillet or frying pan over a high heat.
3. Add the onion and cook until starting to colour stirring really well all of the time.
4. Turn down the heat and continue cooking until the onion is soft and browned.
5. Add the garlic and cook for 2-3 minutes.
6. Now add the tomatoes, stock, lemon zest and juice, chilli, tomato purèe and some seasoning.
7. Turn up the heat to high again, and allow to bubble, stirring regularily for about 8 minutes, until all the ingredients are cooked and the sauce has reduced and is quite thick.
8. Add the peas.
9. Bring back to the boil and simmer for another 2 minutes.
10. Stir in the basil and remove from heat.
11. Return your cooked, drained pasta to its empty cooking pan and pour in the sauce.
12. Mix well and check for seasoning, adding more if necessary.
13. Serve immediately ....with a little grated parmesan if you like. 

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