Yvonne's one-pan creamy tomato pasta
Creamy tomato pasta
- Published
A quick and creamy tomato pasta that makes the most of fresh, ripe tomatoes. Ready in around 15 minutes, it's an easy weeknight dinner and a great way to use up home-grown tomatoes.
INGREDIENTS
230g wholewheat penne
500g British plum tomatoes
1 tbsp olive oil
1 large onion, chopped
1 tbsp chopped garlic (from a jar)
2 heaped tbsp tomato paste
1 tsp Italian seasoning
1 heaped tbsp smoked paprika
Salt and black pepper, to taste
2 tbsp butter
100g crème fraîche
1 fresh mozzarella ball, lightly grated or chopped
Fresh Parmesan, finely grated, to serve
METHOD
Cook the wholewheat penne according to the packet instructions. Before draining, reserve some of the pasta water and set aside.
Heat 1 tablespoon of olive oil in a large frying pan over a medium heat.
Add the whole plum tomatoes, chopped onion and chopped garlic. Cover with a lid and cook for around 10 to 15 minutes, or until the tomatoes have softened and their skins have started to loosen.
Using tongs, gently remove any loosened tomato skins. Gently crush the softened tomatoes using a spatula or the back of a spoon to create the base of the sauce.
Add the tomato paste, Italian seasoning, smoked paprika and season with salt and black pepper. Stir everything together and cook for around 30 seconds.
Add the butter and crème fraîche and stir to combine.
Add the lightly grated or chopped mozzarella and stir until melted and the sauce is creamy and smooth.
Add the cooked wholewheat penne directly to the sauce and gently toss until completely coated. Add a splash of the reserved pasta water as needed to loosen the sauce.
Serve immediately, topped with finely grated fresh Parmesan and fresh basil or rocket.
YVONNE'S TIPS
If your tomatoes have become soft and very ripe but aren't mouldy or spoiled, they're still perfect for cooking. Roasting or cooking them down can help concentrate their sweetness and flavour.
Give your tomatoes a smell, particularly around the stem. A ripe tomato should have a fresh, sweet and slightly earthy aroma.
If your tomato sauce tastes a little bitter, try adding a small splash of balsamic vinegar or a little soft brown sugar to help balance the flavour.
Don't throw away your pasta water! Reserve some when draining the pasta and use a splash to loosen the sauce if needed.
For a lighter alternative, swap the pasta for spiralised courgette. To bulk the dish out, you could add cooked chicken.
Leftovers can be kept in an airtight container in the fridge for up to 3 days. Reheat thoroughly and add a splash of reserved pasta water to loosen the sauce if needed.
