During these chilly months, there's nothing quite like tucking into a hearty bowl of pasta. Incredibly easy to whip up, this recipe is an absolute comfort food winner.
Cook Emily, who goes by the handle Emily On Toast on social media, has crafted a lush creamy pasta dish in collaboration with Trewithen Dairy that's not only a cinch to make but also a fab way to repurpose leftovers.
Chewing the fat with the Express, cook Emily said: "It's a great recipe for the week. The tomatoes don't take that long to roast, and once they are cooked it's just a case of cooking the pasta which is quick, and mixing it all together."
This lush dish is a total lifesaver when you're looking to cosy up on a nippy autumn night – just grab your leftovers and dive into the pantry for the rest.
Emily throws in another hot tip: "It's a good recipe to use up leftover clotted cream, not many people realise clotted cream can be used the same as double cream within savoury recipes, it's not just for afternoon tea!"
And if your tomatoes are getting on a bit, no worries, Emily reckons this meal is perfect for giving them a new lease of life. Got a lonely red pepper hanging about? Toss it into the pot too!
For those eager to satisfy those pasta cravings during the week, here are the steps to making this divine creamy pasta with your leftover bits and bobs.
Ingredients
350g of cherry tomatoes
200g of pasta of your choice
50g of clotted cream
Three garlic cloves (finely chopped)
One chilli (optional if you do not like spice)
One teaspoon of bouillon
Three tablespoons of tomato puree
Basil leaves or dried basil herbs
Salt and pepper
Olive oil
Method
Start off by drizzling some olive oil over the cherry tomatoes and tossing them into the oven at 210C to get a nice roast on. You’ll want to roast those beauties until they’re just starting to blister and char, roughly 20 minutes should do the trick.
After the tomatoes have been simmering for 15 minutes, cook the pasta in a pot of hot salted water according to the packet instructions. In a large pan, heat some olive oil and gently fry the garlic.
Once the garlic is cooked, add the cherry tomatoes, tomato puree, chilli (if using), bouillon and about 50ml of the pasta water. Stir and cook everything together on a medium heat until the tomatoes have broken down into a sauce.
Drain the pasta and mix it into the pan with the tomato sauce. Reduce the heat, stir in the cream and season with salt and pepper.
Add more pasta water if you prefer a thinner sauce. Sprinkle basil over the pasta and your delicious dinner dish is ready to serve.
English (US) ·