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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!!