The first of my Tomato ‘Veg of the Month‘ recipes. I’m growing cherries, plums and beefies this year…and at today’s count I’ve 63 plants (I keep finding random self-seeded plants around the patch, as if I need any more!), which admittedly is an awful lot for a family of four. So you can expect an awful lot of tomatoey recipes over the next few weeks. And today’s it’s the turn of the super-sweet Cherry Tomatoes.
This is a real quickie of a mid-week supper that we’ve had a couple of times in the last week. I love a tasty simple pasta sauce that can be made in the time it takes to cook the pasta in, and this is no exception.
Enough for a family of 4:
250g of tagliatelle
just over a tablespoon of olive oil
3 small shallots, finely diced
425g of cherry tomatoes, halved
2 tablespoons of mascarpone
a pinch each of salt, pepper & sugar
a handful of torn basil leaves
Cook the pasta in boiling water to packet instructions.
Whilst the pasta’s cooking heat the olive oil in a medium sized saucepan, add the shallots and saute over a gentle heat for 4 to 5 minutes until softened. Stir in the cherry tomatoes and continue to cook for a minute or two. When they start to soften stir in the mascarpone and a pinch each of salt, pepper and sugar. Bring to a gentle bubbling then take off the heat. Stir in most of the basil, retaining a few pieces to go on the top.
Combine the tagliatelle with the sauce and serve with a scattering of basil over the top.
Job done. Told you it was a quickie. Off to pick some more tomatoes.
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