Pasta is my happy food.
I make it when I’ve had a terrible day, when the weather lets me down, when there’s nothing left in the fridge, when I’m simply too tired to think about what to eat, for dinners with friends, romantic nights in and just for me.
Left to my own devices, I’d probably make it for breakfast (yes, breakfast pasta is a thing!), lunch and dinner.
And two times out of three, it’d probably be tomato coconut pasta.
This recipe is simply the best. It’s a larder-basics sort of affair, so I always have the ingredients at hand. It takes no more than 10 minutes to put together.
And most importantly, despite it being ridiculously simple both in terms of technique and ingredients, it tastes so much better than the sum of its parts.
The fat in the coconut cream, combined with the acidity of the tomato and the fresh peppery-ness of the basil makes for the most velvelty tomato sauce.
It’s one of those dishes that’s relatively healthy and super comforting at the same time. All in all a very saucy little number!
Quick & easy to put together, this tomato coconut pasta is relatively healthy, yet super comforting at the same time. All in all a very saucy little number!
- 1 can (400g) chopped tomato
- small can coconut milk (200g)
- 200g dry or fresh pasta
- 1 tsp olive oil
- small clove garlic, grated
- chilli flakes, to taste
- handful fresh basil leaves
- salt, pepper
- Cook the pasta according to packaging instruction. Rince under cold water, drain well and set aside.
- In a big pan, heat up the olive oil. Fry the grated garlic and chilli flakes for 30 sec or so, then add the chopped tomato and coconut milk and cook on medium heat for a few minutes until it thickens slightly.
- Season with salt and pepper, then add the basil.
- Add the cooked pasta into the sauce, stir until coated and serve immediately.
I like my tomato sauces chunky, but if you'd like something smoother, simply blend the sauce before adding the basil & pasta in.