Creamy Tomato Pasta

Creamy Tomato Pasta

Serves 4

8.4 fl. oz. (240ml) water

3.5 oz. (100g) cashew nuts, divided salt

16 oz. (455g) penne pasta

3 tbsp. olive oil, divided

⅛ tsp. + ¼ tsp. red pepper flakes, divided

1 small yellow onion, chopped

4 cloves garlic, finely chopped

6 tbsp. tomato paste

1 oz. (30g) sun-dried tomatoes, finely chopped

4 tbsp. fresh basil leaves, finely chopped, for serving

What you need to do

Heat the water in a small pot, over high heat, until boiling, then add ⅔ of the cashews and boil for 5 minutes. Then drain and transfer the cashews to a blender and add 4.2 fl. oz. (120ml) of the cooking water and ⅛ teaspoon of salt. Blend until smooth, then set aside.

Cook the penne pasta according to instructions on packaging. Then drain and reserve 12.7 fl. oz. (360ml) of the pasta cooking water.

Meanwhile, in a large, high-sided skillet, combine 1 tablespoon of olive oil, with ⅛ teaspoon of red pepper flakes, ⅛ teaspoon of salt, and remaining whole cashews. Toast the nuts over a low heat for 4-5 minutes, tossing frequently, until fragrant. Transfer to a small bowl and set aside.

In the same skillet, heat the remaining 2 tablespoons of olive oil. Add the onion, garlic, and ½ teaspoon of salt and cook for 5-7 minutes, stirring occasionally, until the onions have softened. Now add the tomato paste, sun-dried tomatoes, remaining ¼ teaspoon of red pepper flakes and cook for 3-4 minutes, stirring constantly, until the paste darkens and starts to stick to the bottom of the pot.

Whisk in the cashew cream and 6.3 fl. oz. (180ml) of the reserved pasta cooking water until combined, then bring to a simmer over a medium-high heat. Add the pasta and cook for 2-3 minutes, tossing constantly, adding a little more pasta cooking liquid as required until the sauce is glossy and coats the pasta. Season with ½ teaspoon of salt.

Divide the pasta between 4 bowls, top with freshly chopped basil and serve immediately.