Tomato Linguine With Plant-Based 'Nduja Pangrattato

Heat a large, wide-based pan (preferably non-stick) with a drizzle of olive oil over a medium-high heat

Once hot, add half of your plant based 'Nduja (save the rest for later!) and panko breadcrumbs with a pinch of salt

Cook for 6-8 min or until golden, stirring frequently

Once the breadcrumbs are golden, transfer them to a bowl and reserve the pan – this is your plant based 'Nduja pangrattato

Boil a kettle

Deseed your sweet pointed pepper[s] (scrape the seeds and pith out with a teaspoon) and cut into thin strips

Chop your basil finely, including the stalks

Add your pasta to a pot of boiled water and bring to the boil over a high heat

Cook for 7-9 min (10-12 min for wholewheat) or until cooked with a slight bite

Once done, drain the cooked pasta, reserving a cup of the starchy pasta water

Return the reserved pan to a medium-high heat with a drizzle of olive oil

Once hot, add your cherry tomatoes and sliced pepper

Cook for 5-6 min or until starting to soften

Once the pepper has softened, add the remaining plant based 'Nduja and your balsamic sun-dried tomato paste, roasted garlic paste and tomato paste with 1 tsp [1 1/2 tsp] [2 tsp] sugar

Cook for 1-2 min or until fragrant

Once fragrant, add the drained pasta and your vegetable stock mix with a splash of starchy pasta water

Give everything a good mix up – this is your tomato & pepper pasta