Penne Pasta with Napolitana Sauce and Burst Cherry Tomatoes



(serves 2)

  • 10 ml olive oil
  • 1 garlic clove (crushed)
  • 30 g finely chopped red onion
  • 20 ml tomato paste
  • 200 ml chopped tomatoes
  • salt and pepper for seasoning
  • 30 ml reduced fat cream OR low-fat plain yoghurt
  • 5 ml honey
  • 5 ml olive oil
  • 120 g small cherry tomatoes (use yellow, green and red cherry tomatoes if available)
  • 5 ml chopped Italian parsley
  • 5ml chopped basil
  • 200 g whole wheat penne pasta (cooked)
  • 20 ml basil pesto


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.