One pot tomato pasta
It's a simple mid week meal and part of my one pot pasta series, one pot tomato pasta is a winner!
Servings: 4 people
Ingredients
- 3 tbsp extra virgin olive oil
- 6 garlic cloves peeled
- 1 lemon est
- 1 tbsp lemon juice
- 500 g cherry tomatoes 1 pound
- 2 cups pasta 250g
- 2.5 cups chicken stock 25oz
- 50 g parmesan grated 1.7oz
- fresh basil
- salt + pepper
Instructions
- On a medium heat in a frypan, bring the olive oil to heat. Add the garlic cloves and cook for 1 – 2 minutes or until slightly golden and fragrant. Add the lemon zest and cherry tomatoes and cook for 5 minutes or until the cherry tomatoes have slightly burst open.
- Add the pasta, chicken stock and generous amount of salt and pepper to the pot and turn the heat to high. Once boiling, turn the heat to medium or until the stock is at a rapid simmer. Cook for 10 minutes or until the pasta is cooked and 80% of the liquid has been absorbed. Depending on the shape of pasta, you may need a little extra cooking time and a little extra stock added.
- Remove the garlic from the pan and crush with the back of your knife. It should be soft enough to do so. Place back into the pan with the pasta and stir through with the lemon juice, parmesan and fresh basil. Serve immediately.
