Penne Pasta with Napolitana Sauce and Burst Cherry Tomatoes
12 October 2020

12 October 2020
RECIPE: CHRISTINE CAPENDALE
IMAGES: ANITA REED/DISNEY CHANNELS
(serves 2)
Pour 10ml olive oil into a small saucepan and add garlic. Fry for a minute.
Add the chopped red onion and cook at gentle heat for a few minutes until onions are soft.
Add the tomato paste, chopped tomato and season with a little salt and pepper. Then add the honey.
Cook the sauce (with lid on saucepan) for 5 minutes on low heat.
Remove from the heat and add cream / yoghurt.
Heat 5ml olive oil in a frying pan and add cherry tomatoes. Cook them until they burst and turn golden at the edges. Season with salt & pepper. Mix chopped herbs (parsley & basil) with the burst cherry tomatoes.
Add the burst cherry tomatoes to the cooked tomato sauce.
Serve on the cooked whole wheat penne pasta. Top with the basil pesto.