Happy Meat Free Monday!

Now that summer is well underway (even though the weather leaves a lot to be desired), we have a delicious pasta recipe which will make you feel like you're dining in the Mediterranean.

Pomodoro Pasta from HelloFresh Ireland is bursting with flavour, is super easy to make and is the perfect dish for dining al fresco with friends.

Read more: Meat Free Mondays: How to make fresh and filling avocado and halloumi wraps

Head of Culinary Hannah Duxbury tells us: "At the cornerstone of the Mediterranean diet is simplicity and the best fresh produce. Italy is renowned for its tomato crops which are second to none, including its famous Pomodoro S. Marzano which makes the perfect base for a fresh pasta.

"Create a deliciously simple tomato based sauce with garlic, onions, plum tomatoes, passata and cream before coating linguine and topping with a sprinkling of Italian cheese and pesto."

Serves 2

Ingredients

  • 180 g Dried Linguine
  • 1 piece Onion
  • 1 pack Passata
  • 1 sachet Green Pesto
  • 125 g Cherry Tomatoes
  • 2 piece Garlic
  • 25g Grated Italian Style Hard Cheese
  • 125g Cream
  • Salt, pepper, oil, water and sugar to taste
Pomodoro Pasta
Pomodoro Pasta

Method

  1. Boil a large pot of salted water for the linguine. When boiling, add the linguine then bring back to the boil. Cook until softened, 12 mins. Once cooked, drain in a colander and pop back in the pot. Drizzle with oil and stir through to stop it sticking together.
  2. While the linguine cooks, halve, peel and chop the onion into small pieces. Peel and grate the garlic (or use a garlic press). Halve the tomatoes. Loosen the pesto by mixing it with 1 tbsp oil.
  3. Place a large pan over medium-high heat with a drizzle of oil. Add the onion to the pan with a pinch of salt and pepper. Fry until softened stirring occasionally, 3-4 mins.Add the garlic, tomatoes and another pinch of salt. Fry for another 6-7 mins, until tomatoes are softened. Pour in the passata and half the cream. Leave to simmer for 4-5 mins, until thickened then season to taste with salt, pepper and sugar.
  4. Toss the linguine through the tomato sauce. Divide your pomodoro pasta between deep plates or bowls. Garnish with a sprinkling of cheese and a drizzle of pesto.

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