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1. Finely chop the onion, peel and dice the carrot, and mince the garlic. If using fresh peas or corn instead of frozen, have them measured and ready.
0.5 piece yellow onion,
1 piece carrot,
0.8 cup frozen peas,
0.8 cup frozen corn,
2 clove garlic
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2. Heat a large deep skillet over medium heat, add olive oil, then add the onion and carrot and cook, stirring occasionally, until softened and lightly golden.
2 tbsp olive oil
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3. Stir in the garlic, dried oregano, dried basil, red pepper flakes, salt, and black pepper and cook briefly until fragrant.
2 clove garlic,
0.5 tsp dried oregano,
0.5 tsp dried basil,
0.8 tsp salt,
0.2 tsp black pepper,
0.1 tsp red pepper flakes
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4. Pour in the tomato passata and water, stir well, and bring to a simmer, then add the egg noodles, pressing them into the liquid so they are mostly submerged.
6 oz egg noodles,
2 cup tomato passata,
1.2 cup water
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5. Cover the skillet and cook at a gentle simmer, stirring every few minutes to prevent sticking, until the noodles are just tender and the sauce has thickened slightly.
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6. Stir in the frozen peas and frozen corn, cover again, and cook until the vegetables are heated through and the sauce is glossy and clings to the noodles.
0.8 cup frozen peas,
0.8 cup frozen corn
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7. Turn off the heat, stir in most of the parmesan cheese until melted, then taste and adjust seasoning with more salt and pepper if needed.
0.2 cup parmesan cheese
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8. Scatter the remaining parmesan cheese and torn fresh basil over the top and serve the skillet straight from the pan.
0.2 cup parmesan cheese,
4 leaf fresh basil (garnish)
By james