When supper needs to happen quickly, this creamy tomato pasta delivers comfort without a long ingredient list. The key is to cook the tomato paste before adding liquid and to finish the pasta in the sauce so it absorbs flavour.
Recipe at a glance
- Serves: 4
- Difficulty: Easy
- Total time: 25 minutes
- Estimated cost: about R72 total, or R18 per serving. Prices vary.
Ingredients
- 350 g penne or fusilli
- 15 ml oil
- 1 onion, finely chopped
- 2 garlic cloves, crushed
- 30 ml tomato paste
- 1 x 400 g tin chopped tomatoes
- 5 ml dried mixed herbs
- 125 ml cream or evaporated milk
- 50 g grated mature cheddar
- Salt, pepper and a pinch of sugar if needed
Method
- Cook the pasta in well-salted water until one minute short of al dente. Reserve 250 ml pasta water.
- Meanwhile, heat oil and soften the onion for five minutes. Add garlic and tomato paste; cook for two minutes until the paste darkens slightly.
- Add tomatoes and herbs. Simmer uncovered for 8 minutes.
- Lower the heat and stir in cream. Add the drained pasta and a splash of pasta water.
- Toss for one to two minutes until glossy. Stir in cheese, season and serve.
Budget-friendly additions
Stir in a tin of drained beans, leftover chicken or frozen spinach. Evaporated milk is less likely to split than ordinary milk. If the sauce becomes too thick, loosen it with reserved pasta water rather than more cream. Leftovers keep for two days; reheat with a small splash of water.