One-Pan Creamy Tomato Pasta with Fresh Tomatoes
25 min2
Ripe tomatoes roasted and crushed into a silky sauce with cream and cheese, tossed with pasta in one pan.
| 15 ml olive oil | Heat oil, roast tomatoes cut side down, covered | Add onion, garlic & tomato paste, cover 8–9 min | Remove tomato skins, crush tomatoes in pan | Season with salt, pepper & parsley | Stir in mozzarella & parmesan until melted | Pour in cream, cook 2–3 min until silky | Toss in pasta & pasta water until glossy |
| 5 ripe tomatoes | |||||||
| 1 small red onion, finely diced | |||||||
| 1 clove garlic, grated | |||||||
| 2 teaspoons tomato paste | |||||||
| Salt and black pepper to taste | |||||||
| 2 tablespoons chopped fresh parsley | |||||||
| 30 g shredded mozzarella | |||||||
| 25 g grated parmesan (plus extra for serving) | |||||||
| 60 ml cream | |||||||
| 250–300 g cooked pasta | |||||||
| 2–3 tablespoons reserved pasta water |
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