3 servings
- 300 gr (11 oz) penne
- 3 ripe tomatoes
- Vegan cream
- Dill
- Thyme
- Olive oil
- Sea salt
This recipe was prepared for my housewarming party. There were me and 4 damsels, plus my niece. Don’t be misled by the quantity of the penne: this was the first of two pasta-courses (in addition to an horde of other dishes).
Plunge the tomatoes in boiling water and blanch them for 3/4 minutes. Drain and peel them. Finely chop them and leave them in a colander to drain the excess water. Heat some thyme in a frying pan with olive oil, add the tomatoes and cook for a few minutes. Add the vegan single cream, 80 gr (3 oz) will do. Stir well. Turn off the heat and add some chopped dill .
In the meantime you will have cooked the pasta in salted boiling water. Drain it and add it to the sauce, stirring well. You won’t need to do it with the heat on, otherwise the cream will dry too much, so make sure the pasta is cooked at the right point and not too much "al dente".
