From the kitchen of Dreamfields Pasta By Marilyn Harris
As the summer heats up it is nice to have lighter sauces for your pasta. The cherry tomatoes, red onion and basil in this sauce are bold and flavourful and a nice addition to your summer menu.
Ingredients: (serves 6)
375g Dreamfields Penne Rigate
1 large red onion
500g ripe cherry or grape tomatoes
2 cloves garlic
1 cup fresh basil leaves ( 80/100g)
1/2 teaspoon crushed red chilli pepper or chilli flakes
2 tablespoons extra-virgin olive oil
2 tablespoons chopped parsley
Freshly grated Parmesan cheese
Seasoning (Salt & Pepper to taste)
Directions:
Cook the pasta according to directions.
Meanwhile, place the onion, washed tomatoes, garlic and basil in a food processor.
Rapidly pulse on and off until the mixture is chopped.
Add the crushed red pepper, olive oil, parsley, salt and pepper and pulse until blended.
Drain the pasta and immediately add to the bowl and toss thoroughly.
Serve immediately topped with grated Parmesan cheese.
(The ingredients can be left chunky or blended in a food processor for a smooth sauce).
Nutrition information per serving (1/6 of recipe): 284 calories; 10 g protein; 18 g digestible carbohydrates; 7 g fat; 1 g saturated fat; 1 mg cholesterol; 58 mg sodium; 7 g total dietary fibre.
