This simple and delicious tomato pasta the whole family will enjoy has been shared with us by Shanai from Kids Eat by Shanai. This is the perfect recipe for when you have an excess of tomatoes in the garden. Cherry tomatoes give this dish an incredible flavour and texture. You can also use Roma tomatoes in the sauce for a more budget friendly option.
Recipe Tester Feedback: “This recipe is great for a quick weekday meal, and you could prep and freeze the sauce in batches in advance. The end product was delicious and got a tick of approval from the family!" - Kylie
No: Dairy / Egg / Nuts
*Variations: Can be made without Gluten
Preparation Time 5 minutes
Cooking Time 33 minutes
Can be frozen
- onion - 1, brown, peeled and quartered
- garlic cloves - 2, peeled
- oil - 20g
- cherry tomatoes - 1kg, halved
- passata - 700g
- bay leaves - 1, fresh
- fresh thyme - 3 sprigs
- chicken stock - 1 tsp, powder, or vegetable stock paste
- pasta - 500g, dry (*can use GF)
- olive oil - drizzle
- cherry tomatoes - 250g
- pasta sauce - 3 ladles
- fresh basil - 1 bunch, leaves only
- cheese - grated, to serve (*omit for DF)
- If you wish to grate your own cheese, add cubed cheese to the bowl and grate Speed 7 / 5-10 seconds. Set aside.
- Add the peeled and quartered onion (1) and peeled garlic cloves (2) to the bowl. Chop Speed 7 / 3 seconds. Scrape down sides.
- Add the oil (20g) to the bowl. Program 3 minutes / Steaming Temperature / Speed 1.
- Add the halved cherry tomatoes (1kg) to the bowl. Program 1 minute / Speed 10.
- Add the passata (700g), fresh bay leaf (1), fresh thyme (3 sprigs), stock powder (1 tsp), salt and pepper to the bowl. Program 30 minutes / Steaming Temperature / Reverse+Speed 2. Set the internal steaming basket on top of the lid to prevent spatters.
- Remove the bay leaf and thyme stalks.
- Cook pasta (500g) according to packet instructions, but stop cooking with 1 minute left, to allow for extra cooking in the sauce.
- In a frying pan over medium heat, drizzle olive oil and add cherry tomatoes (250g). Fry briefly.
- Add the sauce, basil leaves (from 1 bunch) and drained pasta to the frying pan and toss to coat.
- Season with salt and pepper and serve topped with grated cheese.
Make your own!
*Make your own passata with the Passata recipe from The Make Your Own Subscriber Bonus Issue.
*Make your own stock paste with the Odds and Ends Stock Paste recipe from The Make Your Own Subscriber Bonus Issue.