Tomato and Basil pasta with Philadelphia Cheese.
Got 10 people dropping over for dinner or lunch and there is nothing much in the fridge or in the bank account? (you can’t eat those Manolos; which is probably why all those women wearing them are so skinny!) Ne panickez pas here’s a quick, delicious pasta you can throw together and is perfecto for the winter months.
Basil Tomato sauce.
The trick here is to let this cook for about an hour so it just about melts and becomes very caramelized (almost).
You need:
6 Garlics and why not?
olive oil
about 10 Roma tomatoes
Bunch of basil
1 can of tomatoes
·Fry up the garlic in some olive oil till it’s soft don’t burn.
·Cut up the tomatoes into chunky bits and throw them in.
·Pour in a can of tomatoes with the juice.
·Then toss in the bunch of basil leaves whole but leave about 10 leaves for snazzy garnishing and accessorizing at the end!
·Pour in a couple big glugs of olive oil and then a bit more.
·Turn it down and put the lid on and let it get all juicy and moist and simmer for a while maybe 15 mins.
·Take off the lid and give it a little tiny stir so you at least feel like you’re cooking and you look busy.
·because the trick is Not to stir this. Just let it simmer away so why don’t you
·Put the philli cheese in the freezer?
·Go and try on all those Manolos you bought at the sale? Divine.
·Let the tomato sauce simmer away and watch it go a dark red and pour in some more Olive oil so it doesn’t get too dry.
·It’s ready when it has shrunk like this season’s tweed jacket and is quite thick and rich. It might take an hour so go and straighten your hair and tidy up please.
·Just before you serve it cut the philli cheese up into bite size squares.
·Then cook up some rigatoni,
·To serve pour the rigatoni into a bowl, throw on the tomato sauce, toss on the philli cheese and scatter some basil leaves on top.
·Well isn’t that the prettiest thing you’ve ever seen? All that red white and green looks like the Italian flag….delicioso!
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