This sauce tastes better than anything you can buy in the store and can be made while cooking the pasta. It’s really decadent and seems fancy but if you like the flavor of cherry tomatoes it can be very affordable!
15 minutes
Serves 2-3/ extra sauce for later
You need:
250 g cherry tomatoes
1 small clove garlic, peeled and crushed
Pasta
6-8 basil leaves, torn into 2-3 pieces
- Heat oil in a frying pan and add the tomatoes, frying for 2-3 min until the skins split
- Cover pan with a lid or with foil and cook for 4-5 min until soft
- Crush them with a fork or wooden spoon so the juices run out, turn the heat down, add garlic
- Stir and cook for 8-10 min until sauce begins to thicken
- Cook pasta in the meantime, drain and return to the pan
- Season the sauce with salt, sugar, and plenty of pepper; then add basil; pour on top of of pasta
TIP 1… You can add meat to this dish to make it fancier, such as prawns.
TIP 2… A spoonful of crème fraiche makes the sauce creamy! If you like creamy sauces you can do this with most tomato based sauces.
15 minutes
Serves 2-3/ extra sauce for later
You need:
250 g cherry tomatoes
1 small clove garlic, peeled and crushed
Pasta
6-8 basil leaves, torn into 2-3 pieces
- Heat oil in a frying pan and add the tomatoes, frying for 2-3 min until the skins split
- Cover pan with a lid or with foil and cook for 4-5 min until soft
- Crush them with a fork or wooden spoon so the juices run out, turn the heat down, add garlic
- Stir and cook for 8-10 min until sauce begins to thicken
- Cook pasta in the meantime, drain and return to the pan
- Season the sauce with salt, sugar, and plenty of pepper; then add basil; pour on top of of pasta
TIP 1… You can add meat to this dish to make it fancier, such as prawns.
TIP 2… A spoonful of crème fraiche makes the sauce creamy! If you like creamy sauces you can do this with most tomato based sauces.
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