Pasta dishes to have become a regular fixture here on BitchBuzz. The simple reason for this is they can’t be beaten for cheapness, easiness and quickness, while there are so many sauce combinations that delicious flavour needn’t go out of the window.
This is a dish I threw together this weekend in an attempt to use up a stray bit of Boursin in a way other than slathering it on a baguette (not that there is anything wrong with that, but guess where the other half of the packet went!). The recipe uses fresh tomatoes rather than canned, because this allows the sauce to be sufficiently tomatoey without being too thick and saucey, which leaves you with a light yet flavoursome sauce.
This version sticks simply to peppers, tomatoes and cream cheese for the sauce, but it would be equally delicious with a bit of bacon, mushrooms, or fried cubes of tofu.
Ingredients (serves 2)
150g pasta (dry weight)
3 tomatoes, chopped into large chunks
1 red pepper, finely chopped
2 tablespoons of cream cheese
1 clove of garlic
1 bay leaf
1 teaspoon of dried chilli flakes
2 large handfuls of rocket to serve
1 tablespoon of olive oil
salt/pepper
Directions
Boil pasta according to packet instructions.
Heat olive oil in a large frying pan. Add peppers, chilli flakes and crush in garlic clove. Fry for 5mins on a med heat to begin to soften peppers.
Add bay leaf and chunks of tomato and cook for 10mins on a med heat, stirring occasionally until the tomatoes disintegrate to a saucy consistency.
Reduce the heat and stir in the cream cheese. Season with salt and pepper and remove from heat.
Drain pasta and tip into the pan with the sauce. Stir to combine pasta and sauce well. Divide between two bowls and serve with a big handful of rocket.