Cherry Tomato, Chilli & Cheddar Pasta
Ingredients:
3 tbsp olive oil
3 garlic cloves, sliced
1 large red chilli, sliced finely
12 cherry tomatoes
Handful of rosemary sprigs, chopped finely
Handful of thyme sprigs, chopped finely
300g fettuccine (or pasta of choice)
100g Chris’ Heritage Vintage Cheddar & Caramelised Onion Dip
Grated parmesan cheese (to serve)
Method:
Pre-heat your over to 180 degrees celsius. Place your cherry tomatoes in a roasting pan, drizzle them with olive oil, top with 1/4 of your herbs and season well with salt and pepper. Roast them in the oven until soft
In a frying pan, heat the rest of the oil over a low heat. Add the garlic and chilli and cook for 3 minutes, or until softened. Add the remainder of your herbs.
Meanwhile, cook the pasta in boiling water following packet instructions. Drain, reserving 150ml of cooking water
Remove the frying pan from the heat and stir in the Heritage Dip. Add the pasta to the pan with a splash of cooking water; this will give you a glossy sauce.
Toss the pasta with the sauce, adding the reserved water to loosen it as required. Season to taste and serve with roasted cherry tomatoes and parmesan cheese on top
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