Quick Fresh Tomato and Herb Pasta
Cuisine: Italian
Author: Charmian Christie
Prep time: 10 mins
Cook time: 15 mins
Total time: 25 mins
Tired of regular pasta sauce? This quick sauce uses fresh tomatoes and herbs and is ready by the time the pasta is cooked.
  • flat pasta of choice (tagliatelle or pappardelle work nicely)
  • 1 tablespoon olive oil
  • 1 clove garlic, thinly sliced
  • 3 medium ripe tomatoes, chopped
  • ½ medium yellow pepper, chopped
  • handful finely chopped fresh herbs (thyme, basil, oregano and/or marjoram)
  • ¼ cup heavy cream, enough to form a sauce
  • salt to taste
  • generous grinding fresh ground black pepper
  • freshly grated Parmigiano-Reggiano
  1. Put a generous amount of lightly salted water on the boil. When it boils, cook the pasta according to package directions.
  2. Heat a large skillet over medium heat. Gently, gently sauté the garlic in the oil for a 1 to 2 minutes until it softens, being careful not to brown or burn the garlic since this will make it bitter.
  3. Increase the heat to medium-high. Add the diced tomatoes and cook a couple of minutes. Add the yellow pepper and fresh herbs and continue cooking until the tomatoes just begin to fall apart.
  4. Stir in the cream and bring the sauce to a boil. Reduce the heat to a simmer and season with salt and pepper to taste, keeping the sauce on a very gentle simmer until the pasta is ready.
  5. When the pasta is al dente, drain it without rinsing (you want the sauce to stick to the starch), toss the pasta and sauce together, sprinkle with grated cheese. Wipe brow and pretend this was very hard.
Don't bother tryint to save calories by making this with half-and-half or table cream. With 35% butter fat, heavy cream (also called whipping cream) is the only cream that won't curdle when boiled.
Recipe by The Messy Baker at http://themessybaker.com/2009/11/11/quick-fresh-tomato-and-herb-pasta/