In the meantime, we are scrabbling around the fridge and cupboards like mice, trying to finish every last crumb. As the week goes on I expect there to be some rather odd and minimalist dinners, but for today I'm planning this delicious pasta dish:
And so it's a bit of a gem, this dish, because as well as doing all that it tastes lovely. For it to really work it's best to use fresh and ripe cherry tomatoes, but if those are thin on the ground tinned tomatoes will be okay too.
Pasta with Borlotti Beans & Cherry Tomato sauce
Pots/pans to be washed up afterwards: 2
Prep time: 10 mins
Cooking time: 10 mins
1 tin borlotti beans, drained
2 handfuls of cherry tomatoes, quartered
1 clove garlic, crushed
1 tsp of dried herbs, such as oregano, thyme or basil
250 g pasta (ribbed pasta is best)
salt & pepper
grated Parmesan cheese, to serve
2. While the pasta is cooking, heat a generous tablespoon of olive oil in a frying pan. Add the cherry tomatoes and sprinkle with a pinch of salt. Simmer on a medium heat.
3. After 5 or so minutes (or once the tomatoes have started to disintegrate), add the borlotti beans, the herbs and the garlic. Stir to combine, then lower the heat and simmer for another 5 minutes. Season to taste.