High-protein pomodoro pasta

This is the sauce you make on a Tuesday, except it's quietly carrying a full scoop of protein a serving instead of none. Pinch Pomodoro is built to thicken as it simmers, so you're not adding a step, you're replacing the five minutes you'd normally spend reducing the sauce.

Ingredients

• 1 tbsp olive oil
• 2 cloves garlic, sliced
• 1 × 400g tin chopped tomatoes
• 2 scoops (50g) Pinch Pomodoro
• 200g pasta of your choice
• Basil, to finish

Method

1. Cook the pasta in salted water until just shy of al dente.
2. Warm the olive oil and soften the garlic for a minute, don't let it colour.
3. Add the tomatoes and simmer for 8 minutes.
4. Stir in the Pinch Pomodoro and simmer 2 more minutes until it thickens.
5. Toss the drained pasta through the sauce, finish with torn basil.

Why it works

Chopped tomatoes reduce down to something fairly loose on their own. Most pomodoro recipes lean on butter, cream or a long simmer to get body into the sauce. Pinch Pomodoro does that thickening job on its own terms: it's built to absorb liquid and bind as it heats, the same way a bit of pasta water does, except it's also the protein.