Description: Creamy tomato pasta with basil. Leftover cream in the fridge? Then this is the dish you may want to prepare. 
Serves: 2
Cooking time: 25 minutes

Ingredients

• Tortiglioni – 180g
• Tomato tin – ½ or 200g
• Single cream – 100ml
• Unsalted butter – 5g
• Garlic – chopped, 2 cloves
• Onion – cut in pieces, 150g or 1 big piece
• Ground black pepper – 2 dashes
• Salt – 1 dash
• Basil leaves – 8 leaves or 4g

Method

1. Cook the pasta until al dente in plenty of boiling water with salt.
2. Meanwhile, heat a large non-stick frying pan over a medium heat, then fry garlic and onions for 2 minutes, add the tomato sauce, salt, and ground black pepper to the pan. Cook until it boils and the sauce thickens. (Alternatively, you can fry onion first to caramelise then put the garlic so that the sauce will be sweeter and the garlic will not get burnt)
3. Add the cream. Stop the heat once it boils.
4. Add the hot drained pasta and mix well.

To serve: sprinkle ground black pepper and top it up with basil leaves.

Nutritional values per serving 

Kcal	Protein	Fat	Carbs	Fibre	Sugars	Salt	Saturated Fat	Vitamin C
491.8	14.8g	12.9g	78.5g	6.8g	8.4g	0.3g	7.1g	19.4mg
24.6%	29.6%	18.5%	30.2%	22.6%	9.4%	4.4%	35.5%	48.6%

Nutritional Tips

Tomatoes are low in fat, high in fibre, vitamin C and are a good source of potassium. They also contain some vitamins B1, B2, B6, folates, essential minerals (iron, calcium) and no cholesterol, all while being really low in calories with 18 kcal per 100g. On top of this, tomatoes are very versatile, so you can add them in so many different dishes.

Tomatoes are actually fruits but interestingly we prepare and eat them like other vegetables. Some may remove the skin but the peel has nutritional contents, therefore it may be beneficial to eat it unless you really wish to remove it (Elbadway and Sello, 2011, 9 (2), S1010-S1018).