Ingredients
• 300g whole-wheat macaroni, or other small pasta shapes
• 25g tomatoes in oil, drained and roughly chopped
• 2 tbsp fresh cream
• 1 tbsp tomato purée
• 1 tbsp parmesan, grated
Method
• Boil the pasta. Meanwhile, in a small food processor, blitz together the tomatoes, crème fraîche and tomato purée into a sauce. (If you don’t have a small processor, finely chop the tomatoes, then mix everything together.)
• Drain the pasta, saving a little of the cooking water, then return to the pan with the tomato sauce and half the cheese. Mix together until all the pasta is coated, then serve as a side dish, sprinkled with the remaining cheese.