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Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
How it's done
Heat a non-stick frying pan, add the cherry and dried tomatoes and thyme, stir fry for approx. 5 mins., remove, set aside. Heat a dash of oil in the same pan, add the garlic and onion, sauté briefly, add the sun-dried tomatoes with the oil, sauté for approx. 5 mins., place in a blending cup, allow to cool slightly, puree.
Cook the pasta in boiling salted water until just al dente, drain, reserve approx. 200 ml of the cooking water, set aside the pasta.
Return the puree to the frying pan, pour in the cream and reserved cooking water, bring to the boil, season. Add the pasta, heat gently. Plate up the pasta, top with the cheese and the reserved tomatoes.
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