Supermarket shelves are cleared of pasta. Why pasta? I don’t know but if you’re one of those people who have more bags than you know what to do with, here’s a foolproof recipe to get going on those packs of penne.
To make this three cheese tomato pasta dish, I threw in whatever was in my fridge and called it a recipe, so if you’re not a fan that’s probably why. I think it’s great! It’s kinda light, kinda rich, really saucy, and really creamy.
Before I get into the actual recipe, I just want to describe it to you because – and by the way, I think all recipe pages should do this – you really need a brief explanation of something before you commit. That’s why books have blurbs, movies have trailers, and MP’s have manifesto’s. You’ve got to know what you’re getting yourself into (before you go out buying three different types of cheese).
This recipe is basically a copy of some tomato pasta I had in Bella Italia once but with more garlic, more spice, and more cheese. Usually I pack my tomato pasta with veggies – peppers, sweetcorn, mushrooms etc but sometimes you just want a heavy stodgy creamy bowl of steaming carbs which is what this essentially is. Its a mix of that tomato taste but more cheese (mature cheddar, cottage and goats). Sooooooo here it is, feel free to adapt, and enjoy!
- Any shaped Pasta
- 2 onions,
- 2 Garlic Cloves (you know cloves, the segments),
- 1 Jar of Tomato Pasta Sauce ( cheating I know, you can also use tomato puree or tinned tomatoes, it all works),
- 1 Tuna Tin (for a less fishy taste get the one in sunflower oil, more a fishier taste get it in brine or water)
- Spinach (about half a bag, maybe a bit more – it shrinks A LOT!)
- Mature Cheddar Cheese (you’ll need enough for like a handful of grated cheese)
- Cottage Cheese, one tbsp
- Goats Cheese (just a dash for garnishing)
- Cherry Tomatoes, a handful sliced in half for garnishing
- Spices: (a teaspoon of each) salt, cumin powder, pepper, coriander powder, and a dash of chilli powder if u want it.
Dice onions and crush garlic. I hate this stage so I just throw it in a blender for a few seconds (after peeling of course).
Wack that in the pan, stir in the spices. Fry it all until it goes soft then throw in half the tomato sauce. At this point you can throw in a few chopped up tomatoes as well. Let it mix with the onions and spices. Turn the heat down a little though – you don’t want it to stick to the pan. (Unless you have a really good non- stick, in which case do as you please).
Boil some pasta on the side, not sure how much – gonna have to leave the measuring to you.
Your sauce should be nice and spicy™ now, throw in the rest of the jar. If you want to be a responsible adult and avoid wastage you can pour water in the jar, throw the lid back on, do the swirly thing and throw it back in (the sauce, not the whole jar).
Grate in the cheddar and dash a couple tablespoons (the big one) of cottage cheese and stir that in. This should change the colour of the sauce a significant amount, from a deep red to a creamier sunset orange. Make sure the heat is still low.
Throw in a solid three handfuls of spinach. It looks like an insane amount initially but that forest gradually simmers into nothing, I don’t know where it goes. Actually, feel free to add more.
It’s probably time to take the pasta off the heat now.
Give your pasta a little stir here and there, maybe shake the pan by the handle for a little extra razzle dazzle, make it look like you know what you’re doing. Now time to add the tuna unless you’re a veggie. Feel free to add olives at this point – I forgot. It’s also lovely to throw in a little more oregano or mixed herbs – basil can work a treat. If you’re a garlic addict, crush a little extra in but that’s really at your own risk. If you do opt for garlic have some gum or mints at the ready, you’ll need it.
Turn the fire off. Add your drained pasta – oh yeah drain the pasta, add that. Mix it all up, ignore the squelchy noises as best you can.
Plate up and sprinkle a little goats cheese on, halve some fresh baby tomatoes and throw them on. Garnish with a little bit of spinach (be fancy).
Et Voila! You should be left with a steaming bowl of hot creamy pasta, and in under 15 minutes! If you do create this, don’t hesitate to let me know, comment or even post a picture below! It’s rare for me to conjure up something that actually works so this is quite a moment for me!! Thanks!
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