Pasta with Tomato and Basil
What a wonderful burst of flavour there is in this recipe. If you are concerned about your waistline, it is possible to purchase a low-fat mascarpone. Â - 300g dried pasta of your choice
- 500g ripe tomatoes
- (or one tin of chopped tomatoes)
- 1 tbsp butter
- 1 clove garlic, crushed
- 2-3 tbsp tomato sauce
- 1 small red chilli, seeded and finely chopped
- 6 tbsp mascarpone
- A handful of basil leaves, torn
- 6 tbsp grated parmesan cheese
In a large pot of salted boiling water, cook the dried pasta according to the packet. When the pasta is cooked, drain well. If you are using fresh tomatoes, peel them, then roughly chop. Heat the butter in a heavy base frying pan and add the garlic to the pan. Cook the garlic for a minute and then add the tomatoes. Cook for a few minutes to reduce the liquid in the pan. Add the tomato sauce to the pan with the chopped chilli, stir well and cook for a couple of minutes. Stir in the mascarpone and bring to the boil. Transfer the sauce to a large bowl, add the torn basil and the cooked pasta and toss well to combine. To serve, sprinkle the parmesan cheese over the top of the pasta, and enjoy. Caravan Cook with Lynn Bain, as featured in Caravan World issue 440, April 2007.
|