Creamy Tomato Pasta

This recipe is perfect for when the tomatoes in your fridge start to get a bit mushy.

What you need:

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• 2 onions
• 1kg bag of tomatoes
• light pouring cream
• 2 cloves of garlic
• green basil (they were out of green at the supermarket so I ended up with purple)
• parmesan
• linguine (or pasta of choice)
• rocket for side salad

Heat some olive oil in a pan, dice the onions and then cook on medium heat until golden brown. Boil the water for the pasta.

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Chop the tomatoes and peel the garlic. Crush the garlic into the pan with onions and stir for 30 seconds before adding the tomatoes (garlic goes bitter if it's cooked for too long). Now is a good time to start cooking the pasta.

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Let the tomato mix simmer while you chop the basil. Once you get the sauce at a good consistency you are happy with, add the basil and stir through. Season with salt and pepper.

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Remove the sauce from the heat. At this point I usually test a bit of sauce and cream in a bowl separately to make sure it doesn't curdle - this will only happen if the sauce is too hot. If it doesn't curdle you are right to add the cream to your sauce. If not, wait a little longer. You can add as much or as little cream as you like but I suggest doing it in stages so you don't end up with too much!

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Hopefully the pasta is ready by now so strain the pasta and serve. Top with some basil and parmesan - hopefully you managed to get green basil because it looks a lot nicer! Don't forget the side salad (I did).

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