Pasta with Cream Cheese and Tomato Sauce

It's been a long time since I bought a jar of pasta sauce from the shop as the homemade version is so much more vibrant and delicious.  Found a half packet of cream cheese in the fridge the other day and made this simple pasta sauce with tomato paste and a splash of pasta water, seasoned with garlic, chilli flakes, basil and parmesan cheese.  A handful of cherry tomatoes were thrown in too for good measure.  Come to think of it, some of my tastiest meals have been created spontaneously with bits and pieces from the fridge and pantry, and this is one of them. 

Serves 4

Serves 4

INGREDIENTS

• 400g / 14oz spaghetti or fettuccine 
• 1 tablespoon olive oil
• 2 garlic cloves, finely chopped
• ¼ teaspoon dried red chilli flakes
• 2 tablespoons tomato paste
• 120g / 4¼oz cream cheese
• 1 teaspoon dried basil
• ¼ cup pasta water
• 150g / 5½oz cherry tomatoes, large ones sliced in half
• ¼ cup grated parmesan cheese, plus extra to serve
• sea salt, to taste
• a sprinkle of freshly ground black pepper

METHOD

1. Bring a large saucepan of salted water to a boil.  Add pasta and cook according to package directions until they are al dente.  Drain pasta in a colander and retain ¼ cup of the cooking water.
2. Heat oil in a large frying pan over medium heat.  Add garlic and chilli flakes and cook, stirring gently, for 1 minute.
3. Add the tomato paste and cook, stirring, for 2 minutes.
4. Add the cream cheese, basil and reserved pasta water.  Cook and stir until well combined.  Bring the sauce to a simmer.  Toss in the cherry tomatoes to warm through.  (There is no need to fully cook them.)   
5. Stir in the parmesan cheese.  Season with salt and pepper, to taste.
6. Transfer pasta to the pan.  Toss with a pair of tongs to coat with sauce.  Serve with extra parmesan cheese at the table.