Sundried tomatoes: This would also work without the sundried tomatoes, but they are a great addition. You could swap for chargrilled peppers in oil too or fresh cherry tomatoes would be good too in the summer months.

Double cream: You could also use any other cream-based product in the fridge. Since the recipe uses cooking water (or chicken stock), adding a healthy dollop of creme fraiche, mascarpone, cream cheese would make a good sauce. Or single cream (or a dairy-free ‘cream’) would work.

Make it spicy: If you like a bit of heat, add a pinch of chilli flakes alongside the oregano and paprika.

If you want to double the recipe: double everything and continue.

What to do with leftovers: Keep covered or in an airtight container in the fridge for 3 days. It’s never quite as good reheated as when freshly made but it works. I always add a tiny splash of water to the bowl with the cold pasta before heating it in the microwave or on the stove on medium heat, until piping hot. The water means that it loosens the sauce up a bit and returns it to its loose, glossy form rather than stodgy. You could also add a splash of cream.