Pasta, Cherry Tomatoes and Blue Cheese

We were supposed to go out for a meal last night, but a combination of fatigue and ennui determined that we would light the log burner and have a simple supper instead. Having nothing planned, I turned to the fridge and the pantry to find a handful of simple ingredients and cook this fast, simple and delicious treat.

We would have enjoyed our meal out, I’m sure, but I’m not so sure whether it would have been quite as lovely as what we ended up with.

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RECIPE – serves 2

300g cherry tomatoes, quartered

4 tbsp extra-virgin olive oil

1 fat garlic clove, thinly sliced

a good pinch of dried chilli flakes

a small handful of basil leaves, torn

220g pasta (whatever you have available)

200g soft, creamy blue cheese (Gorgonzola, Dolcelatte etc)

a little parmesan, finely grated


METHOD 

Combine the tomatoes, oil, garlic, basil and chilli flakes in a bowl, with a good pinch of sea salt and a few grinds of black pepper. Set aside for 30 minutes.

Cook the pasta in plenty of salted water at a rolling boil. Drain, return the pasta to the pan and add the tomato mix, toss well then crumble the cheese into it. Stir well, drizzle with a little more olive oil and a final twist of black pepper.

Serve in warmed bowls garnished with finely grated parmesan, alongside a simple green salad, dressed with a little freshly squeezed lemon juice.

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