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Trenette With Tomato Tarragon Cream
This is a rich pasta dish which is not for the health conscious! However, it is extremely delicious with a glass of chilled dry white wine.
Ingredients
450g/1lb dried trenette (long, wavy strips)
Dash of olive oil, plus 15ml/1tbsp
2 cloves of garlic, crushed
4tbsp chopped fresh tarragon
225g/8oz cherry tomatoes, halved
275ml/½pt single cream
Salt and freshly ground black pepper
Freshly grated Parmesan cheese, to serve
Details
Serves: 4
Method
Bring a large saucepan of water to the boil and add the trenette with a dash of olive oil. Cook for about 10 minutes, stirring occasionally, until tender. Drain and return to the saucepan. Set aside, covered, to keep warm.
Heat the remaining olive oil in a large frying pan and add the garlic, tarragon and tomatoes. Sauté for about 3 minutes, stirring occasionally, then stir in the cream. Season with salt and freshly ground black pepper and cook for 2-3 minutes, until heated through. Stir into the pasta, then serve with freshly grated Parmesan cheese.
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