creamy semi-dried tomato and pine nut pasta
- 1 tablespoon extra virgin olive oil
- 3 cloves garlic, sliced
- ¼ cup (40g) pine nuts
- 1 cup (200g) semi-dried cherry tomatoes+
- 2 x 400g cans cherry tomatoes
- sea salt and cracked black pepper
- 400g mafaldine pasta++
- 1 cup (250ml) single (pouring) cream
- 6 thyme sprigs
- finely grated parmesan, to serve
- Heat the oil in a large non-stick frying pan over high heat. Add the garlic and pine nuts and cook, stirring, for 2 minutes or until golden. Add the semi-dried tomatoes, canned tomatoes, salt and pepper and bring to a simmer. Cover with a lid, reduce heat to medium and cook for 5–6 minutes or until sauce has thickened.
- While the sauce is cooking, cook the pasta in a large saucepan of salted boiling water for 10–12 minutes or until al dente. Drain and add the pasta to the pan with the sauce. Add the cream, stir to combine and cook for 1 minute. Top with the thyme and sprinkle with pepper and parmesan to serve. Serves 4.
+ Semi-dried cherry tomatoes are available from the deli section of supermarkets and delicatessens. If you can’t find them, you can also use regular semi-dried tomatoes.
++ Mafaldine is a frill-edged pappardelle, available from specialty food stores and grocers.
Photography: Chris Court
© DONNA HAY GROUP
