Basil and other herb stalks often end up being wasted after we’ve used the leaves. There is lots of flavour in the stalks, so it would be a shame not to use them. Use this passata on pizzas or as a pasta sauce 


  • 2 tablespoons of oil, preferably olive 
  • Handful of basil stalks, finely chopped  
  • 2 garlic cloves, chopped 
  • 2 tins of chopped tomatoes 
  • Salt and pepper to taste 

Serve tossed with 500 grams of pasta, any shape you like. 


  1. Add the pasta to a large pan of boiling salted water and cook according to pack instructions (usually 10 minutes).  
  2. Put a couple of tablespoons of oil in a good-sized pan and heat moderately with the garlic and basil. Allow to colour very slightly, then add the tomatoes. Cook gently until reduced to a thick sauce.  

To serve 

  1. Season with sea salt and pepper to taste. Enjoy. 

Hard-core want more? Use leftover herb stalks, chillies and crushed garlic cloves pushed into olive oil bottles to offer a delicious chilli oil to dress salads and pasta. 

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