I keep a jar of tomato passata in my pantry almost always — it’s one of those small comforts that quietly rescues an evening when I don’t want to think too hard about cooking. Recently I challenged myself to make three different weeknight meals from a single 680–700 g jar (roughly 24 oz) of passata, each ready in about 20 minutes. It’s one of those little creative exercises that makes cooking feel playful again, and I wanted to share the results with you. Below are three distinct dishes — all simple, flexible, and built around that humble jar of tomatoes.
What you’ll need (basic pantry checklist)
- 1 jar of passata (I often use Mutti or a supermarket own-brand)
- Olive oil
- Garlic and an onion
- Dried herbs: oregano or basil
- Salt and pepper
- Something starchy: pasta, couscous, or bread
- One or two proteins or veg you already have (eggs, canned tuna, chickpeas, or frozen spinach)
These meals are deliberately flexible — I’ll suggest swaps as we go so you can adapt them to what’s in your cupboards.
Meal 1 — 20‑minute tomato, garlic & chickpea stew (veggie, nourishing)
I love this when I want something warm and comforting but not heavy. Chickpeas add creamy texture and protein, making it a satisfying single-pan supper.
- Ingredients:
- 1 tbsp olive oil
- 1 small onion, thinly sliced
- 2 garlic cloves, crushed
- 1 tsp smoked paprika (optional)
- 1 jar passata (use about half to two-thirds for this portion)
- 1 can chickpeas, drained and rinsed
- Handful of spinach or kale (optional)
- Salt, pepper, red pepper flakes to taste
- Crusty bread or rice to serve
Method: Heat the oil in a wide pan over medium heat. Sauté the onion until soft, then add garlic and smoked paprika for a minute. Pour in about two-thirds of the jar of passata and bring to a gentle simmer. Add chickpeas and simmer for 8–10 minutes until thickened. Stir in the spinach until wilted, season well. Serve with bread for dipping or spoon over rice.
Why I like it: It’s forgiving — if the sauce feels thin, simmer a little longer; if it’s too thick, splash in a little water. The passata’s brightness really lifts the chickpeas.
Meal 2 — 20‑minute tuna puttanesca-style pasta (quick pantry win)
This is my go-to when I need dinner fast but want a flavour punch. Puttanesca is a brilliant template because a little salted ingredient (anchovies or olives) and capers extend the tomato sauce’s flavour without extra time.
- Ingredients:
- 200–250 g pasta (spaghetti or penne)
- 2 tbsp olive oil
- 2 garlic cloves, thinly sliced
- 4–6 anchovy fillets or 6–8 pitted olives, chopped
- 1 tbsp capers, rinsed
- Remaining passata from the jar
- 1 can tuna in olive oil, drained
- Chopped parsley, lemon zest, and black pepper
Method: Start the pasta in salted boiling water. While it cooks, heat the oil in a pan, melt in anchovies (or toss in olives) with the garlic until fragrant. Add the remaining passata, capers and a good grind of black pepper; simmer for 3–4 minutes. Drain pasta, reserve a little cooking water. Toss pasta into the sauce, add tuna in chunks, and loosen with a splash of pasta water. Finish with parsley and a little lemon zest.
Why I like it: The tuna turns a simple tomato sauce into a full meal and the salty notes from anchovies or capers make the sauce feel complex. It’s a 20‑minute wonder and uses the rest of the passata efficiently.
Meal 3 — 20‑minute quick shakshuka-style eggs in tomato (comforting & shareable)
Shakshuka is one of my favourite weeknight rituals — dreamy, saucy eggs that feel like you’ve cooked for longer than you actually have. It’s especially lovely for two, but I often make a single-serving version.
- Ingredients:
- Olive oil
- 1 small onion, diced (or leftover shallot)
- 2 garlic cloves, crushed
- 1 tsp ground cumin, 1 tsp paprika
- About 250–300 ml passata (use what’s left)
- 2–4 eggs
- Fresh herbs (cilantro or parsley), a crumble of feta (optional)
- Salt and pepper
- To serve: toast or flatbread
Method: Sauté the onion in a frying pan with oil until translucent. Add garlic, cumin and paprika, stir for a minute. Add the passata and simmer for 4–5 minutes to concentrate slightly. Make little wells in the sauce and crack eggs into them. Cover the pan and cook gently until whites are set and yolks are at your preferred doneness (about 5–7 minutes). Scatter herbs and feta on top. Serve with toast for scooping.
Why I like it: It’s both humble and celebratory. The passata’s clean tomato flavour is perfect for eggs, and the dish feels like something made with love even when you’re short on time.
Practical tips, swaps and storage
- Jar size: If your passata jar is smaller (500 g), scale portions down or stretch the jar across all three recipes by using a splash of stock or canned tomatoes to bulk up.
- Adding depth: A teaspoon of sugar or a splash of balsamic vinegar can balance overly acidic passata. If you have anchovies or olives, they’ll add savoury depth quickly.
- Protein swaps: Use canned beans, leftover roasted veg, leftover chicken, or crumbled tofu instead of chickpeas/tuna/eggs.
- Make ahead & store: Leftover sauce keeps in the fridge for 3–4 days. Freeze any extra in portions for a quick weeknight sauce later.
- Time-saving tricks: Start the pasta water before you begin chopping; multitasking saves minutes. Use pre-chopped onions or garlic paste if you’re really in a rush.
Serving and mindful notes
These meals aren’t about perfection — they’re small, useful solutions for evenings when you want nourishment without fuss. I like to set a little rhythm around cooking: a song I enjoy, a tidy counter, and a deliberate five-minute sit with a cup of tea as the sauce simmers. It turns a rushed meal into a small, calming ritual.
If you try this, I’d love to know how you adapted the recipes — did you add olives to the pasta, or swap chickpeas for white beans? Small experiments are how new favourites are born. For more simple, adaptable weeknight ideas and mindful kitchen moments, pop over to https://www.restoringdaisy.co.uk where I share projects, recipes and the sorts of tiny changes that quietly make life sweeter.