This pasta dish is so quick to make and an easy go to lunch for my kids, that I make quite regularly, especially on a busy day. In fact I can’t remember the last time I bought a jar of pasta sauce. For some reason I find them far too salty now, especially if you are using a cheese like Parmesan, which is naturally salty anyway and jarred sauce do not taste anywhere near as a good as a fresh homemade pasta dish.
Cherry Tomato and Basil Pasta
- 400 g of cherry tomatoes halved
- 2 tablespoons of no added salt tomato paste
- no added salt chicken stock
- 2 cloves of garlic finely chopped
- 1 small onion finely chopped
- handful of basil finely chopped
- 180 g of pasta uncooked
- 56 g of parmesan
- olive oil
- black pepper to season
Drizzle a deep frying pan over a medium high heat with some olive oil
Add the onion and fry until softened. Add the garlic and cherry tomatoes, season with a little black pepper and fry for a approx. 5 mins.
Add the tomato paste and a little chicken stock, just enough to create a sauce, you don’t want it too dry or too liquidy. Simmer on a low heat for approx. 15-20 mins until tomatoes have completely softened.
In the meantime, add the pasta to a saucepan of boiling hot water and cook until al dente (reserve some of the pasta cooking liquid)
Stir in the chopped basil to the sauce and then add in then cooked pasta and stir to completely coat all the pasta.
Sprinkle in the Parmesan cheese and add a few tablespoons of the reserved pasta water and give a gentle stir.
Serve and Enjoy!!
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