Creamy Tomato Basil Pasta

Ingredients

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• 1 tablespoon Extra Virgin Olive oil

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• 3 cloves garlic cloves, minced

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• 2 shallots, finely chopped

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• 1 tablespoon tomato paste

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• 1.5 cups cherry tomatoes, halved — 200–300 g

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• 1.5 cups double cream — 350 ml

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• 1 splash pasta water

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• 1 to taste Grated Parmesan

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• 1 big handful Fresh basil

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• 1 to taste Chili flakes — optional

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• 1 to taste Salt & pepper

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• 10 oz pasta of choice — 300–350 g

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Step by step

1. 1

   Cook pasta in salted water until al dente. Reserve a splash of pasta water, then drain.

2. 2

   Heat olive oil in a pan and sauté shallots until soft and slightly golden. Add garlic and cook until fragrant.

3. 3

   Stir in tomato paste and cook for 1 minute. Add cherry tomatoes and let them cook down until softened and juicy.

4. 4

   Add double cream, chili flakes, salt, and pepper. Let the sauce simmer for a few minutes until creamy and slightly thickened.

5. 5

   Stir in Parmesan until melted, then add pasta and a splash of pasta water. Toss until the sauce is silky and coats the pasta.

6. 6

   Finish with fresh basil and extra Parmesan. Serve immediately and enjoy.