Athena Loizidou
Suitable for vegetarians
May 14, 2020
Just by hearing the words tomato and basil, we know that the result can only be delicious.
Prep Time
10
mins
Cook Time
10
mins
Serves
2
Ingredients
- 250 g. Pasta Spaghettini
- Plenty of water to cook the pasta
- 1 stock cube for pasta
For the tomatoes
- 1 tablespoon olive oil
- ½ teaspoon of dried basil
- 200 g. cherry tomatoes cut in half
For the sauce
- 1 tablespoon olive oil
- 1 tablespoon finely chopped onion
- 100 ml of white wine
- 1 packet (200 gr.) Tomato passata
- 2 teaspoons sugar
- A little bit of hot chilli
- 100 ml Charalambides Christis Vegetable Cream
- 1 tablespoon pine nuts
- Finely Chopped basil leaves
- Salt
Instructions
- In a bowl, mix the tomatoes, dried basil and olive oil.
- Preheat your oven to 250 degrees and bake the tomatoes for 15 minutes and then let them cool.
- Meanwhile, heat the olive oil in a saucepan. Fry the onion for half a minute. Add wine and bring to a boil. Add the tomatoes, sugar, chilli and salt. Let it simmer for 2 minutes. Lower the heat and simmer for 4-5 minutes.
- Heat plenty of water in a pot. Pour the stock cube into the boiling water, add the spaghettini and simmer for 9 to 10 minutes.
- Drain the spaghettini from its water and pour it into the saucepan along with the tomato sauce, cherry tomatoes and vegetable cream and stir.
- Serve the pasta on a plate, placing the pine nuts and chopped basil leaves on top.
