Squished Tomato Pasta Sauce
In this delightful pasta dish, fresh cherry tomatoes burst with flavor as they are mixed with zesty basil, chives, and optional olives. The rich tomato juices meld with olive oil to create a light and bright sauce that coats cooked pasta. Finish with a generous sprinkle of cheese for a satisfying and flavorful meal.
— Constant Cookbook
Ingredients
- 12 cherry tomatoes
- 2 ordinary tomatoes , halved
- 4 basil leaves
- small bunch chives
- 8 black or green olives , stoned (optional)
- olive oil , for drizzling
- 200g pasta , cooked and kept warm
- cheddar or Parmesan , grated
Instructions
- Put the cherry tomatoes into a large bowl, reach down into the bowl and squeeze each one hard until it bursts (mind out, they’ll squirt!). Pull the tomatoes into pieces.
- Squeeze the halved tomatoes on a lemon squeezer to make as much juice as you can. Pour this into the bowl. (Grown-ups, the squeezed halves can be used up in a stew or soup.)
- Snip the basil and chives into the bowl using your scissors, or tear them into pieces. Then, if you are using them, snip or pull the olives in half and throw them in, too.
- Add a dribble of olive oil, then ask your grown-up helper to put the cooked pasta into two bowls, spoon your sauce on top and sprinkle with the cheese
Prep Time
PT30M
Yield
Serves 2
Nutrition
- Calories: 472 calories
- Fat Content: 12 grams fat
- Saturated Fat Content: 4 grams saturated fat
- Carbohydrate Content: 80 grams carbohydrates
- Sugar Content: 7 grams sugar
- Fiber Content: 5 grams fiber
- Protein Content: 17 grams protein
- Sodium Content: 0.34 milligram of sodium
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