Name: Creamy Tomato Pasta
Prep time: 3 min
Cook time: 17 min
Total time: 20 min
Yield: 4
Cuisine: Italian
Ingredients: 112.5 g pasta; 7.5 ml olive oil; 50 g onion; 1 clove garlic; 42.5 g tomato paste; 100 ml coconut milk; 7.5 g basil

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Creamy Tomato Pasta

Creamy Tomato Pasta

A quick and creamy tomato pasta dish that is kid-friendly and easy to prepare.

Source

Ingredients:

112.5
g
pasta
7.5
ml
olive oil
50
g
onion
1
clove
garlic
42.5
g
tomato paste
100
ml
coconut milk
7.5
g
basil

Preparation Time: 3 minutes

Cooking Time: 17 minutes

Instructions:

Peel and finely chop the onions and garlic. Chop the basil. Heat water for the pasta and salt well. Cook pasta according to package instructions.
Heat the olive oil in a large frying pan on medium-high heat. When hot, add the onions.
Fry the onions for five minutes until soft, then add the garlic. Fry one to two minutes more until the garlic is lightly browned.
Add the tomato paste and salt, mix well, and fry a further five minutes until darkened and reduced - stir well to avoid the paste burning.
Add the coconut milk and mix, cook a further five minutes until thickened.
Drain the cooked pasta, reserving a cup of pasta water.
Add the cooked pasta and basil to the pan with the sauce and toss to mix.
Add in reserved pasta water, a quarter cup at a time until the sauce is silky smooth yet still clinging to the pasta. You may not need to use all the pasta water.
Serve straight away, optionally with plenty of freshly ground black pepper and enjoy!

Nutrition	Per Serving 323 g	Per 100g
Energy	751 kcal	233 kcal
Protein	18.5 g	5.7 g
Fibre	4.9 g	1.5 g
Salt	g	NaN g
Sugar	12 g	3.7 g
Carbohydrates	98.2 g	30.4 g
Fat	33.8 g	10.5 g

Environmental	Per Serving 323 g	Per 100g
CO2	1 kg	0.3 kg
Water	2.6 l	0.8 l

112.5
g
pasta
7.5
ml
olive oil
50
g
onion
1
clove
garlic
42.5
g
tomato paste
100
ml
coconut milk
7.5
g
basil

Peel and finely chop the onions and garlic. Chop the basil. Heat water for the pasta and salt well. Cook pasta according to package instructions.

Heat the olive oil in a large frying pan on medium-high heat. When hot, add the onions.

Fry the onions for five minutes until soft, then add the garlic. Fry one to two minutes more until the garlic is lightly browned.

Add the tomato paste and salt, mix well, and fry a further five minutes until darkened and reduced - stir well to avoid the paste burning.

Add the coconut milk and mix, cook a further five minutes until thickened.

Drain the cooked pasta, reserving a cup of pasta water.

Add the cooked pasta and basil to the pan with the sauce and toss to mix.

Add in reserved pasta water, a quarter cup at a time until the sauce is silky smooth yet still clinging to the pasta. You may not need to use all the pasta water.

Serve straight away, optionally with plenty of freshly ground black pepper and enjoy!