Disguise your simple food : Cheesy Tomato Pasta - Ready in 15 minutes
Updated: Aug 16, 2020
Pasta is one of the most used "staples" in my kitchen. It takes only a few minutes to boil and takes on any flavour you add to it. I remember my earliest memory of pasta - macaroni. Growing up in Dubai, I am sure there was even a song around macaroni or am I mistaking it for the Macarena? Either way! haha Pasta is the best! As I type this, it is freezing here in Sydney and on a cold night like, there is nothing more than a warm cheesy pasta bowl I need in my life and ready in 15 minutes.
I like the idea of being able to whip something up in 15 minutes and also not spend the whole 15 minutes at the stove. Maybe get a movie ready, pour some wine and get into some nice PJs - that is how I want to use my 15 mins, but also have something ready to eat! This pasta recipe would please even the pickiest of eaters and is so versatile.
Cheesy Tomato Pasta
Prep and cooking time - 15 minutes
Ingredients
400 gms penne pasta
100 gms mozzarella (Check notes)
60 gms sharp parmesan (Check notes)
400 gms whole canned tomatoes
50gms of water
25 gms butter
1 tbsp olive oil
1/2 brown onion (chopped)
2 shallots (chopped)
2 garlic cloves (chopped)
1 tsp thyme
1/2 tsp smoked paprika
1 tsp of brown sugar (packed)
1/4 tsp salt
1/4 tsp black pepper
Method
1. In a large pot, over high heat, bring water to boil. Add pasta and boil till al-dente and drain. Run cold water through pasta to stop the pasta from sticking.
Heat butter and oil in a wok or deep pan on medium heat, add onions, shallots and garlic and saute for 3-4 mins, then add spices and mix for 30 seconds. Add canned tomatoes and water, cover and let it simmer for 10 minutes on low-medium heat.
After 10 minutes, on low heat add the pasta and cheese and stir well till the cheese is slightly melted. Serve straight away with more cheese !
Look how easy that was!!
Notes:
I often cook my pasta well past al-dente for recipes like these! Not mushy!
Add spinach for a variation and increase the parmesan to 100gms.
For cheesier - increase parmesan to 100 gms and mozzarella to 150 gms.
To make it saucier - add another 50 gms of water.
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