WhatsApp Image 2022-06-18 at 9.33.48 PM

25 min

Creamy Tomato Pasta with Hazelnuts

Tomato paste and cream are the base for the pasta dish that Frank used to eat during summer camp. The sun-dried tomatoes and hazelnuts give a great bite with the rich, and creamy sauce.

Ingredients

4 servings

400 g
2
150 g
150 g
75 g

Penne (whole wheat)
Zucchini
Sun-dried tomatoes
Hazelnuts
Rucola

200 ml
70 g
1 TBL sp
2 tea sp
50 g
1
2 cloves

(Soy) cream
Tomato paste
Oregano
Vinegar (white wine)
Parmesan
Red onion
Garlic

Prep

10 min

  1. Dice onion and mince garlic
  2. Cut zucchini into quarters and in slices
  3. Cut sun-dried tomatoes into strips
  4. Chop hazelnuts

Cook

15 min

pan 2

Cook pasta

save 100 ml water when draining ~10 min

pan 1

In the meantime, heat up some oil from the sun-dried tomatoes and sauté onion and garlic

medium/high heat ~2 min

Add tomato paste

stir ~1 min

Add cream, oregano, sun-dried tomatoes and zucchini

stir and simmer, season with salt & pepper ~5 min

Add 100ml of pasta water, rucola and vingear

let it warm up ~2 min

Stir in the pasta and parmesan

Garnish with hazelnuts

waves

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