For 2 people
This is one of the easiest sauces to make, and is surprisingly flavoursome made with fresh, very ripe tomatoes. Broken up pappardelle pasta works really well as the pasta, but really any type will do.
If you have any soft veg that needs using up (like courgettes), you can chuck them in as well. Just make sure they cooks through, as the tomatoes don’t take very long.
What you need
- 250-400g cherry tomatoes (or round), halved or quartered
- 1/4 stick of butter, salted or unsalted
- Grated parmesan cheese
What to do
- Cut your tomatoes into halves if small, or quarters if a little larger. Melt the butter on low heat, put all the tomatoes into the pan, and let simmer for about 10 minutes, until quite soft.
- Boil your pasta.
- Serve with cheese on top.