Main Dishes · No. 132
One-Pan Creamy Tomato Pasta
Whole fresh tomatoes steamed soft in one pan, skinned, crushed, then made creamy with mozzarella, parmesan and cream. 20 minutes. From The Chef Out West.
Total time 20 minItalianDinner
Ingredients
- 1 tbsp olive oil
- 5 ripe tomatoes
- 1 small red onion, finely diced
- 1 clove garlic, grated
- 2 tsp tomato paste
- Salt and black pepper, to taste
- 2 tbsp chopped fresh parsley
- 1/4 cup shredded mozzarella
- 1/4 cup grated parmesan, plus more to serve
- 1/4 cup cream
- 2 to 3 cups cooked pasta (250 to 300 g)
- 2 to 3 tbsp reserved pasta water
Method
- Heat the oil in a large pan over medium.
- Slice the tops off the tomatoes and set them cut side down in the pan.
- Put the onion, garlic and tomato paste around the tomatoes.
- Cover and cook 8 to 9 minutes, until the tomatoes soften and release their juice.
- Pull off the skins with tongs and discard. Crush the tomatoes in the pan with a fork or masher.
- Add salt, pepper and parsley. Stir in the mozzarella and parmesan until melted.
- Add the cream and cook 2 to 3 minutes until silky.
- Toss in the pasta and pasta water until glossy.
Notes
- Source: @thechefoutwest on Instagram. Full recipe on The Chef Out West.