Rustic passata with leftover basil stalks 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. Ingredients 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. Method Add the pasta to a large pan of boiling salted water and cook according to pack instructions (usually 10 minutes). 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 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. For more pasta recipes using roughly five ingredients have a look here.