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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