A simple supper from Hugh Fearnley Whittingstall’s ” Three Good Things”. It works best with a creamy blue cheese such as Dorset Blue Vinney, Shropshire Blue or Cornish Blue.As an alternative you could use a tangy goats cheese.
Ingredients
- 400 g cherry tomatoes quartered
- 4 tbsps extra virgin olive oil plus extra to serve
- 1 plump garlic clove peeled and slivered
- a good pinch dried chilli flakes
- 300 g short pasta shapes e.g. rigatoni, penne or fusilli
- 200 g blue cheese crumbled
- sea salt and black pepper
Servings:
Instructions
- In a bowl combine the tomatoes, oil, garlic and chilli flakes with a good pinch of salt and a few twists of pepper. Leave to macerate for 30 minutes, stirring once or twice.
- Bring a large pan of salted water to the boil. Add the pasta and cook according to packet intsructions until al dente.
- Drain the pasta well then add the tomatoes and their juices and toss thoroughly. Lightly stir through the crumbled blue cheese.
- SErve at once topped with a final drizzle of oil and more freshly ground black pepper.
Share this Recipe
Powered byWP Ultimate Recipe