Ingredients
- 1 cup of cherry tomatoes
- 1 cup of fresh basil
- 1 clove of garlic
- 1 1/2 cups orecchiette
- Salt and pepper
- Olive oil
- Parmesan cheese
- (optional – 3 tbsp cream)
Details
Adapted from ifyoucanmakethatyoucanmakethis.com
Preparation
Step 1
Bring a pan of water to the boil salt it generously, add the pasta, stir to separate, clamp the lid on and set a timer for 2 mins less than the packet instructions so it will be al dente
◾Bruise the garlic (by smashing it under the flat of a knife blade, or squashing it with a can or rolling pan)
◾Dice the tomatoes finely (or pulse in a processor), then put them in a bowl with the garlic, snip in the basil leaves and a good glug of olive oil (a coupel of tbsps)
◾Once the pasta timer goes off, drain the pasta (not too well, the starch in the water helps the sauce), then add the tomato mixture to the pan – picking out the garlic – and stir well
◾Turn in the heat for a minute, then grate over lots of parmesan cheese (1/2 cup ish) and black pepper. Add the cream if using and warm through
◾Serve in warmed bowls
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