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Creamy Tomato Pasta

Creamy Tomato Pasta

A scrumptious, quick, creamy tomato pasta for any day of the week.

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You Will Need:

  • 2 T (30 ml) olive oil
  • 3 T (45 ml) butter
  • 250 g cherry tomatoes
  • 3 T (45 ml) onion flakes or ½ cup (125 ml) chopped onions
  • 3 garlic cloves, minced
  • 1 Tbsp (15 ml) onion flakes
  • 2 x sachets Ina Paarman's Spanish Tomato Flavour Bomb
  • 1 cup (250 ml) fresh cream
  • ½ cup (125 ml) parmesan cheese, grated
  • ¼ cup (60 ml) cheddar cheese, grated
  • ¼ cup (60 ml) basil leaves, chopped
  • fresh chilli, chopped (optional)
  • 200 g penne pasta, freshly cooked
  • 2 T (30 ml) olive oil
  • 3 T (45 ml) butter
  • 250 g cherry tomatoes
  • 3 T (45 ml) onion flakes or ½ cup (125 ml) chopped onions
  • 3 garlic cloves, minced
  • 1 Tbsp (15 ml) onion flakes
  • 2 x sachets Ina Paarman's Spanish Tomato Flavour Bomb
  • 1 cup (250 ml) fresh cream
  • ½ cup (125 ml) parmesan cheese, grated
  • ¼ cup (60 ml) cheddar cheese, grated
  • ¼ cup (60 ml) basil leaves, chopped
  • fresh chilli, chopped (optional)
  • 200 g penne pasta, freshly cooked

Method:

In a skillet, over medium heat, add the oil and butter.

When the butter has melted, add the garlic, and cook for ± 30 seconds.

Stir in the cherry tomatoes and season.

Cook until they start to burst.

Add the onion, Spanish Tomato Flavour Bombs, and cook for 1 minute.

Stir in the cream, parmesan, and cheddar.

Reduce the heat to low, simmering until the sauce is reduced and thickened (2 - 3 minutes).

Stir in the freshly cooked pasta and basil leaves.

Serve warm, topped with more parmesan and fresh basil.

Creamy Tomato Pasta

A scrumptious, quick, creamy tomato pasta for any day of the week.

Creamy Tomato Pasta

You Will Need:

  • 2 T (30 ml) olive oil
  • 3 T (45 ml) butter
  • 250 g cherry tomatoes
  • 3 T (45 ml) onion flakes or ½ cup (125 ml) chopped onions
  • 3 garlic cloves, minced
  • 1 Tbsp (15 ml) onion flakes
  • 2 x sachets Ina Paarman's Spanish Tomato Flavour Bomb
  • 1 cup (250 ml) fresh cream
  • ½ cup (125 ml) parmesan cheese, grated
  • ¼ cup (60 ml) cheddar cheese, grated
  • ¼ cup (60 ml) basil leaves, chopped
  • fresh chilli, chopped (optional)
  • 200 g penne pasta, freshly cooked

Method:

In a skillet, over medium heat, add the oil and butter.

When the butter has melted, add the garlic, and cook for ± 30 seconds.

Stir in the cherry tomatoes and season.

Cook until they start to burst.

Add the onion, Spanish Tomato Flavour Bombs, and cook for 1 minute.

Stir in the cream, parmesan, and cheddar.

Reduce the heat to low, simmering until the sauce is reduced and thickened (2 - 3 minutes).

Stir in the freshly cooked pasta and basil leaves.

Serve warm, topped with more parmesan and fresh basil.

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