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Creamy roast cherry tomato pasta
August 21, 2024
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Prep Time
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Total Time
Clotted cream can be used in the same way you would use double cream in savoury recipes. This pasta dish is a great dinner to whip up when you’ve got some tomatoes in and some leftover clotted cream. Roasting the tomatoes first is optional, and results in the best flavour, but if you’re short on time, you can skip this step and you’ll still have a sweet, creamy, comforting dinner.
Recipe created by Emilyontoast.
Creamy roast cherry tomato pasta
Serves: 2 Prep Time: 30 mins Prep Time: 45 mins Prep Time: 1 hr 15 minsMethod
Step 1
Roast the cherry tomatoes in a little olive oil in an air fryer or oven set to 210C. Cook until blistering and starting to turn black in places, it should take about 20 minutes.
Step 2
After they’ve been in for 15 minutes, cook the pasta according to packet instructions.
Step 3
In a large pan, add a little olive oil and gently fry the off the garlic. Once done, add the cherry tomatoes, tomato puree, chilli if using, bouillon and about 50 ml of pasta water. Stir and cook over a medium heat.
Step 4
Drain the pasta, reserving a little of the water, and add it to the tomato pan. Turn down to a low heat, add the cream and season with salt and pepper. Mix until the cream has all melted and it’s well combined. Taste and adjust seasoning. Add more pasta water if you want it a little looser.
Step 5
Just before you’re ready to serve, turn off the tear and tear in the basil. Divide between 2 bowls and dig in.
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Ingredients
350g cherry tomatoes
Olive oil
200g pasta of choice, I used rigatoni
3 garlic cloves, peeled and finely chopped
3 tbsp tomato puree
1 chilli, finely chopped (optional – leave out if you don’t like spice)
1 tsp bouillon
50g clotted cream
Leaves from 3-4 stalks of basil (swap for dried herbs if you don’t have any)
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