Cheesy garlic bread
This goes
with so many family dishes, such as chilli con carne,
soups, salads and barbecues
Squished tomato pasta sauce
- Preparation and cooking time
- Prep:
- Easy
- Serves 2
Skip to ingredients
- 12 cherry tomatoes
- 2 ordinary tomatoeshalved
- 4 basil leaves
- small bunch chives
- 8 black or green olivesstoned (optional)
- olive oilfor drizzling
- 200g pastacooked and kept warm
- cheddar or parmesangrated
Nutrition: per serving
- kcal472
- fat12g
- saturates4g
- carbs80g
- sugars7g
- fibre5g
- protein17g
- salt0.34glow
Method
step 1
Put the cherry tomatoes into a large bowl, reach down into the bowl and squeeze each one hard until it bursts (mind out, they’ll squirt!). Pull the tomatoes into pieces.
step 2
Squeeze the halved tomatoes on a lemon squeezer to make as much juice as you can. Pour this into the bowl. (Grown-ups, the squeezed halves can be used up in a stew or soup.)
step 3
Snip the basil and chives into the bowl using your scissors, or tear them into pieces. Then, if you are using them, snip or pull the olives in half and throw them in, too.
step 4
Add a dribble of olive oil, then ask your grown-up helper to put the cooked pasta into two bowls, spoon your sauce on top and sprinkle with the cheese
