Pasta with tomato cream

Pasta with tomato cream

Ini ialah tomato cream. Aku dapat idea dari blog ini, memandangkan aku ada semua bahan  and nak buat pun senang ja, aku pun gohed jalan….. En. laki’s granny died this week, i also found out that a school mate lost her battle to cancer just a few days ago. Aku tak rapat pun dengan arwah but hearing someone my age died at the hands of cancer is a little nerve wracking.  Niat nak masak memang ada tapi the flesh is a lot unwilling, perut lapar plak….sebab tu lah bila nampak resipi ni, terus cuba – main reason? Tak banyak kerja…

Seperti biasa, aku tak ikut resipi bolat2, mesti ada mereng sikit…

Tomato cream :

  • A handful of red cherry tomatoes – belen dari CH (believe it or not) tomato tu dah nak kecut2, so dari aku buang dalam cik tong baik masuk perut aku …
  • 6 tbsps canola oil – sudu makan standard malaysia je.. tak kuasa nak pi cari measuring spoon aku
  • 1 medium size clove of garlic

Blender kan dulu tomato and garlic sampai halus, pastu bukak lubang kecik kat atas penutup blender pelan2 and tuang minyak slowly sampai habis and continue to blend sampai nampak macam consistency mayonais gitu.. ~ senang kan? Aku tak letak garam and pepper sebab aku nak terus guna untuk masak pasta. My tomato cream tastes light and yet  pungent with a little kick to the nose, probably because i chuck a garlic in there but i LOVE it. Definitely not food for romance (garlic breath) … 😛

Ini ialah pasta orang malas. Aku ada belen pasta renda2 hari tu, tapi sikit sangat, so aku campur dengan regular pasta sikit ~ rebus sampai al-dente or ikut korang punya taste lah. While waiting for the pasta, slice  2 sausages anyway you like ’em, heat your pan, and fry them up, then throw in the pasta and a little of the pasta water, season with salt and freshly cracked blackpepper, stir them well, put in your tomato cream, stir to coat the pasta well. Cook to heat through only ~ about 2-3 minutes, dish out and eat…Nyummm!

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