A comforting
bowl of pasta in just 20 minutes.
I devised this today, on a whim, in order to make the most of the fact that half a greenhouse-worth of tomatoes seem to have come to fruition overnight.
I will make it again.
Serves 2
I devised this today, on a whim, in order to make the most of the fact that half a greenhouse-worth of tomatoes seem to have come to fruition overnight.
I will make it again.
Serves 2
150g
macaroni
6 small
fresh tomatoes
1 onion,
chopped
100g soft
cream cheese
1tbsp tomato
puree
handful of
basil leaves
1tbsp olive
oil
Heat a pan of water and cook the pasta.
Meanwhile,
gently fry the onion until soft and golden.
Turn off the
heat and add the cream cheese and tomato puree, mixing together well in the
residual heat.
Cut each
tomato into four.
Rip the basil into pieces and add both to the mixture.
Stir gently so that you do not damage the tomatoes.
Rip the basil into pieces and add both to the mixture.
Stir gently so that you do not damage the tomatoes.
Season and
wait until the pasta is ready.
When the
pasta is cooked to your liking, drain it and return it to the same pan.
Then stir the tomato mixture through the pasta.
If you like you can leave it until later and heat up again when needed. If so, add a little milk and make sure everything is piping hot.
When ready, serve with
the remaining basil leaves.
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