This post is in collaboration with Bertolli
I’ve had a big phase lately of avoiding pasta. I think it’s a side effect of trying to lose weight (I’m three stone down, one stone to go) because it’s so heavily drummed into us all that delicious things like bread and pasta immediately nudge you towards an inevitable personal obesity crisis. Which is silly. I’ve had a chat with myself, and carbs are well and truly, with conscious effort, back on the menu.
Bertolli asked me if I was up for putting my own spin on one of Gennaro Contaldo’s pasta recipes using their Bertolli with Butter. This was my perfect excuse to get back on that pasta wagon, buy that fresh filled pasta, and douse it in butter. Obviously, I’m all for making your own pasta, having tried once or twice myself I can confirm that it is a lot better than shop bought, but for the sake of following this recipe (at least a little bit), we’re going packaged today.
The dish I cooked was based on Gennaro’s Spinach & Ricotta Filled Pasta with Sage Butter. I say based on because I had an ASDA substitutions disaster and had to change almost every single component. Isn’t that so often how the most delicious things are born? Let’s go with yes and move swiftly on.
Regular readers may remember my love of slowly roasted tomatoes, and they’re an absolute dream when paired with cheesy filled pasta and fresh basil. This is proper, unashamed comfort food. Skip the slow tomato roasting if you’ve not got time, and perhaps substitute with fancy jarred sundried tomatoes in oil.
50g Bertolli with Butter
200g filled pasta (I used four cheese)
Big handful fresh basil
One portion sweet roasted tomatoes (or sundried tomatoes in oil)
Chunk of parmesan, for grating
- Bring a large pan of water to the boil and cook your pasta according to pack instructions.
- Meanwhile, get a nonstick frying pan on at a low heat and melt your Bertolli with Butter, swirling through the basil leaves.
- Drain the pasta and add it to the basil butter along with the tomatoes then serve with grated parmesan.