Sloppy Creamy Cashew Tomato Pasta
Ingredients
- 1 small white onion – finely chopped
- 3 garlic cloves – minced
- 1 tin of good quality chopped tomatoes or passata
- A generous handful of fresh basil leaves – roughly chopped
- 1 tbsp of olive oil for frying
- A generous pinch of salt and pepper for seasoning
Slow roasted tomatoes
- 250gr cherry tomatoes
- A generous drizzle of olive oil
- Salt and pepper to taste
Preparation
Slice the tomatoes in halves and place them on a baking tray with the flesh facing upwards. Drizzle with olive oil and sprinkle with salt and pepper. Roast in the oven at 150°C for 35-40 minutes.
In the meantime, heat olive oil in a large pan. Add the chopped onion and sauté for about 5 minutes until it starts to caramelize. Add the minced garlic and cook for another minute.
Add the chopped tomatoes or passata to the pan and cook for 10-15 minutes until the sauce thickens.
Stir in the fresh basil leaves and season with salt and pepper.
Cook your favorite pasta according to package instructions.
Combine the cooked pasta with the sauce and top with the slow-roasted tomatoes. Serve with extra basil if desired.