Tomato and Basil Pasta
Ingredients
- 600 g of long pasta (spaghetti, linguine, fettuccine, etc.)
- 500 g cherry tomatoes
- 1 tablespoon chopped parsley
- 6 tablespoons Dairy Free Becel Spreadable Plant Butter Salted
- 2 cloves of garlic
- 1/2 tablespoon sugar
- chili or cayenne pepper flakes to taste
- fresh basil leaves
- salt and black pepper to taste
Nutritional Guidelines (per serving)
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)
Instructions
- Wash, dry the cherry tomatoes well and leave them whole. Set aside.
- Chop the garlic cloves. Set aside.
- In a frying pan add Dairy Free Becel Spreadable Plant Butter, add the whole cherry tomatoes, sprinkle with salt and pepper and cook covered over a medium heat for about three minutes.
- Add the chopped garlic, sugar and chili flakes or cayenne pepper to taste. Let it continue to cook over very low heat for a few minutes.
- At the same time, place plenty of water in a large pot and wait until it is boiling to add the salt. This increases the temperature of the water.
- Add the pasta and cook according to the directions on the product.
- When the pasta is al dente, immediately add it to the pan with the cherry tomato sauce. Add a ladleful of the water from the pasta. Combine well and add the fresh basil leaves.
- Serve and sprinkle with a little more fresh basil leaves and fresh parsley.
