Unless I’m making rougaille I usually prefer eating my tomatoes raw especially in salads or sandwiched between two slices of brown bread along with some other savory filling. But after I spied this ridiculously easy recipe while flipping through my BBC GoodFood Pasta & Noodles Book, I immediately reached out for a fresh punnet of cherry tomatoes and the last of my Panzani Rigatoni Special Sauce. For this quick dinner, I threw in a bit of leftover chicken and some torn basil leaves for extra flavor but you can also add broccoli, baby corn or carrots. The heat from that little sprinkling of smoked paprika combines wonderfully with the sweetness of cherry tomatoes in this hearty pasta dish.



450g cherry tomatoes

Pinch of golden caster sugar

1 brown onion, chopped

2 garlic cloves, crushed

1 teaspoon dried oregano

5 tablespoons vegetable stock

350g short pasta shapes/penne

200g cooked chicken, shredded

1/2 teaspoon smoked paprika

1 tablespoon grated Parmesan

Salt and pepper, to taste


  • Put the tomatoes, sugar, onion, garlic, oregano and vegetable stock in a large saucepan.

  • Bring to the boil and simmer for 15 minutes over low heat. Season with salt and pepper.

  • Meanwhile, cook pasta in a large pan of salted boiling water as per packet instructions.

  • Drain well and toss with a teaspoon olive oil. Add chicken and paprika to tomato sauce.

  • Pour over cooked pasta. Toss and garnish with oregano and Parmesan cheese. Serves 4.

Cherry Tomato Pasta