Recipe 35 Conchiglioni Pasta with Creamy Tomato and Garlic Recipe

I had recently used some creme fraiche and wanted a new way to use it up. After a busy week at work I was craving a quick pasta and came across this great looking recipe from Waitrose.

 500g pack cherry tomatoes
 1 tbsp olive oil
 2 cloves garlic, finely sliced lengthways
 500g pack Waitrose Conchiglioni dried pasta
 2 tbsp half-fat crème fraîche
 20g pack fresh basil

Preheat the oven to 180°C, gas mark 4. Place the cherry tomatoes, olive oil, garlic and seasoning in a medium shallow ovenproof dish and mix well to coat everything in the oil. Bake for 30 minutes, stirring once during cooking, until the tomatoes are soft but still holding their shape.
Fifteen minutes before the tomatoes are ready, cook the pasta according to pack instructions, then drain thoroughly.
Tip the cooked pasta into a large serving dish. Add the crème fraîche and the roasted tomatoes and toss everything together. Season to taste.
Roughly shred the basil by rolling the leaves up together in small cigar-shaped bundles, then slicing very thinly. Stir into the pasta and serve immediately, with a fresh watercress salad and some ciabatta bread.

I enjoyed the pasta as it was very light and not creamy in a heavy way, however I thought it could have done with more flavour. It as the first time I had used creme fraiche as a pasta sauce, and although quick and easy, I think adding some cheddar cheese would make it perfect. As I am a veggie lover, I served it with broccoli, leeks and peas.


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