Tinned tomato pasta

Name: Tinned tomato pasta
Total time: 20 min
Yield: 2
Ingredients: 200 g pasta (any shape); 1 × 400g tin chopped tomatoes; 2 cloves garlic (sliced (or ½ tsp garlic granules)); 1 tbsp olive oil; salt, black pepper, and dried herbs (to taste (basil or oregano work well))

A reliable dinner for days when energy is low and cooking feels like too much. Four ingredients, one pan, and it is on the table in twenty minutes.

Serves: 2Time: 20 min Freezes well

One panFreezer-friendlyPlant-based

Ingredients

2 servings

200 g pasta (any shape)
1 × 400g tin chopped tomatoes
2 cloves garlic (sliced (or ½ tsp garlic granules))
1 tbsp olive oil
salt, black pepper, and dried herbs (to taste (basil or oregano work well))

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Method

1Cook the pasta in a large pan of salted boiling water according to the packet instructions.
2While the pasta cooks, warm the olive oil in a small pan over a medium heat, add the garlic, and cook for one minute until fragrant (do not let it brown).
3Pour in the tinned tomatoes, add the dried herbs, season, and simmer for 8 - 10 minutes.
4Drain the pasta, reserving a small cup of the pasta water.
5Stir the pasta through the sauce, adding a splash of pasta water to loosen if needed. Serve straightaway.

Tip: A handful of frozen spinach stirred into the sauce in the last two minutes adds iron and barely any effort.

Fatigue days: Use garlic granules instead of fresh garlic to cut out a prep step. Pre-chopped tinned garlic also works.

Thyroid-aware, not thyroid-curing. These recipes are general ideas, not a treatment or a diet plan, and nothing here constitutes medical or dietary advice. If you have specific dietary needs, speak to your clinician or a registered dietitian.