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.
[cmr_ratings no_title=1 no_table=1 hide_if_no_rating=1]
Ingredients
4 servings
400 g
2
150 g
150 g
85 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
- Dice onion and mince garlic
- Cut zucchini into quarters and in slices
- Cut sun-dried tomatoes into strips
- Chop hazelnuts
Cook
15 min
Cook pasta
save 100 ml water when draining ~10 min
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, rocket and vinegar
let it warm up ~2 min
Stir in the pasta and parmesan
Garnish with hazelnuts
