Pink pasta
This simple, quick tomato pasta dish is a glorious shade of pink due to the double cream added.
By Joss Stone
From Saturday Kitchen
Ingredients
- 400g/14oz penne
- 2 tbsp olive oil, plus a dash
- 1 onion, chopped
- 1 garlic clove, finely chopped
- 400g tin chopped tomatoes
- 1–2 tbsp tomato purée
- pinch oregano
- 50ml/2fl oz double creamÌý
- 2 tbsp fresh basil, torn
- 100g/3½oz grated Parmesan or vegetarian alternative
- salt and freshly ground black pepper
Method
Cook the pasta in saucepan of boiling water with the dash of olive oil according to packet instructions. Drain and set aside.
Heat the oil in a frying pan, add the onion, garlic and a bit of salt and cook until softened. Add the tomatoes and tomato purée and cook. Season with pepper and add the oregano. Pour in the cream and stir until the sauce turns pink. Mix in the drained pasta and serve with the basil and Parmesan. Done!
