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Just made this and it was SO GOOD it's so quick and easy and has very few ingredients. I discovered my garlic had gone bad so made this and it actually worked better without I think! Only takes ten minutes. This serves one: Ingredients: 12ish pomodorini tomatoes, olive oil, pasta (fusilli works best for the texture), red wine (old, cheap, nasty is fine), garlic salt 1. Start cooking your fusilli for around ten mins 2. Quarter around 12 pomodorini tomatoes 3. Heat olive oil in a wide low pan on medium heat. Throw in tomatoes when hot enough and stir lots so they don't stick. Add a generous sprinkle of garlic salt 4. Turn heat up high and add a splash of red wine 5. Once pasta has been cooking at least five mins add a big spoon or two of pasta water in with tomatoes. Stir til combined and turn down the heat to low/medium when it has reduced and starts bubbling 6. Add in about 50ml of double cream and stir til well combined and heated 7. Once pasta is done put it in with sauce and stir til well combined 8. I like salt so I also add some Maldon salt flakes on top 👌
Mar 23, 2025

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Gonna make this this week thank you yum
Mar 23, 2025
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@NICO_ yay I hope you enjoy!
Mar 23, 2025

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Ever since I can remember I have loved pasta with tomato sauce. If someone put a curse on me which meant I could only eat pasta pomodoro for the rest of my life I would say “omg yay”. I am a pasta pomodoro connoisseur - I have eaten it all over the world, from Japan to Cuba. It is also one of the only dishes I can cook myself (apart from eggs as we know). Recipe: Slow roast cherry tomatoes in the oven with oil, salt and garlic on a low heat for 2 hours and then add in the pasta  - yum!
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chop 1/2 yellow onion or 1 shallot and 3 cloves garlic, brown in pan chop 2 tomatoes of choice once onion & garlic are browned add tomatoes leave on low-medium heat and agitate from time to time until texture is as desired add some salt and pepper if you want once tomatoes are cooking down, cook pasta (probably penne but prefer rigatoni) until al dente strain pasta while saving a bit of water, pour pasta back into pot, add sauce from pan into pot and mix well boom
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- brown some chopped garlic on pan with olive oil and italian seasoning, s&p. - add whichever shape pasta (sometimes i do this with orzo instead of like penne), one squeezed lemon‘s juice, and not too much boiling water (enough so that it cooks the pasta, but also so it evaporates by the end) - when the pasta’s just before al dente, and there’s just a little pasta water left, i add double cream and emulsify, let it cook for a bit. - turn off heat and toss in grated parmesan, parsley (or basil) (or fresh thyme), and lemon zest. tasty, zesty and fresh but doesn’t take much time or effort! takes abt as long as ur pasta takes to boil + a few mins for chopping the garlic. otherwise, i have sauces like napolitana or pesto sauce made in large amounts, so all i have to do is boil some pasta for them throughout the week. or, an even quicker one is if ur groceries sell fresh egg noodles and chopped veg, just add some teriyaki sauce and that’s it)
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