Cherry Tomato and Pea Pasta

One of those haven’t-been-to-the-shops-in-a-while recipes, this used up the last fresh veg from my fridge and was surprisingly tasty to boot. Plus amazingly quick; I’ll not do a Jamie-Oliver and claim 5-minutes [prep time not included], but from a bare-worktop-start this took 15 minutes before it was in my bowl.

Use whatever pasta you want; I just had spaghetti to use up so went for that. Peas are probably optional; I just didn’t have very many cherry tomatoes and so wanted to bulk it up a little bit.

2013-04-01 18.52.07

(serves 1)

Slug of olive oil

1/2 an onion / 1 small onion, chopped as roughly or as finely as you’d like

1 tsp dried basil (would probably be nicer if you have a few shredded leaves of fresh basil, but take what you can get)

1 tsp garlic salt (would probably be nicer if you had a minced garlic clove and some sea salt, but take what you can get… are you sensing a theme?)

6 twists of a pepper grinder

1/2 tsp chilli flakes

6-10 cherry tomatoes

1 tbsp balsamic vinegar

1 tsp tomato purée

Handful of frozen peas


  1. Chop the onions and soften over a medium heat in the oil.
  2. Once they’re in the pan, put the pasta to cook in another pan of salted boiling water.
  3. Once the onions are softened, add everything else apart from the peas, plus a slug of water. Turn the heat down low-ish and cover the pot. Shake occasionally while the pasta cooks.
  4. A couple of minutes before the pasta is ready, add the frozen peas.
  5. Drain the pasta and stir together. NOM.

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