Cherry Tomato and chilli Pasta

Cherry Tomato and chilli Pasta

From the kitchen of  SARAHGW

servings |  2
estimated Points® per serving | 4

550g Pasta
1 Punnet of Cherry Tomatoes
1 Red Chilli
2 Tbls of Tomato Puree
Sundried Tomatoes (dried, not in oil)
Basil

Chop up the cherry tomatoes into small pieces. Add to a pan with the tomato puree, chopped chilli and chopped sundried tomatoes. Remove the basil leaves from the stalks and tie the stalks into a bunch. Add this to the pan with 2 tablespoons of water. Simmer until the mixture resembles a thick tomato jam. Remove the basil stalks and add the chopped basil leaves. Cook the pasta and add one cup of the water to the tomato mixture. Mix the tomato and pasta together adding more water if necessary.  

You can make this recipe better by adding cherry tomatoes which you have roasted in the oven.