Pasta with Tomato, Olives & Soft Cheese, 37p a serving
The resulting sauce coated a dish of pasta with abundance. The flavour was thick and intense with the tomato paste and olives, a strong taste which I really enjoyed. The recipe calls for peas, but as I have lots of runner beans at the moment, I used those. This is a definite keeper for me, I loved it. And it only took as long to prepare as the pasta did to cook.
Pasta with Tomato, Olives & Soft Cheese
Cook the pasta in salted water until al dente. While it is cooking, simply mix the sauce ingredients together, excluding the peas.
When the pasta is almost cooked, toss in the peas for a couple of minutes. Drain the pasta and peas, and mix in the sauce. That’s it!
If you are following the meal planner for week two, please make sure you measure the soft cheese, there is only just enough of that for the week.