It's British Tomato Fortnight! Celebrating the very best of @britishtomatoes, here's our recipe for simple yet satisfying Umami One-Pot Pasta, which uses both fresh and sun-dried tomatoes.

Throw all the ingredients into a pot, and cook in one go! An easy, quick, Umami synergetic meal in a flash. You can easily adapt this recipe to be vegetarian/vegan by skipping the bacon, and replace the parmesan cheese with vegan hard cheese.⠀

Ingredients in the video with dots are Umami foods. Red dots represent Glutamate, blue dots represent Inosinate. See the full recipe below.⠀

Ingredients⠀
⠀
250g onion⠀
60g bacon⠀
250g fresh tomato⠀
20g celery⠀
2-3 sun dried tomatoes⠀
2 tsp salt⠀
2 cloves garlic⠀
8 black olives⠀
200g linguine⠀
1 TB olive oil⠀
1/2 cup vegetable stock⠀
basil leaves⠀
parmesan cheese

Method⠀
⠀
- Chop or slice everything except the pasta⠀
- Place pasta in a pan and throw everything in. Leave aside a few basil leaves for garnishing⠀
- Pour in the vegetable stock and olive oil⠀
- Cook for 11 minutes or until the pasta is cooked to al-dente. Stir a few times to prevent pasta from sticking together.⠀
- Serve at once with more basil leaves and grated parmesan cheese