Great Kitchen

Saucy Pasta Hoops Ingredients: 3 TBS extra virgin olive oil 1 fat clove of garlic, peeled and crushed 2 tsp fresh rosemary, finely chopped a healthy pinch of  chili flakes (crushed red pepper flakes) 3 TBS tomato puree (tomato paste) 600 ml water (2 1/2 cups) 90g short tubular pasta (I used ditalini and tiny macaroni) (3/4 cup) fine sea salt and freshly ground black pepper 55g grated Parmesan cheese, plus more to serve Fresh basil leaves (to garnish if you have them) Instructions: How to cook Saucy Pasta Hoops Heat the olive oil and garlic in a medium sized saucepan with a heavy base over medium low heat. (Make sure the garlic doesn't burn.) Cook, stirring, until very fragrant, only a minute or so, then add the rosemary and red pepper flakes.  Cook for about a minute longer.  (Again, don't let it burn.) Take off the burner and whisk in the tomato puree.  Then whisk in the water. Return to the burner and bring to a boil.  Stir in the uncooked pasta.  Season ...