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Thursday, September 30, 2010

Cherry Tomato Basil Tripoline with Tomato Cream

Remember my tomato cream from yesterday? That cream is not a soup. Not cream of tomato. It's a dressing, a gravy, a sauce, antyhing but not a soup.

I’m using the tomato cream to replace milk cream, and remember as this is an emulsion, it’ll break apart when heated too much, just like regular mayos will. So, just put the tomato cream at the end and give it a toss to warm it up. Not too hot though.

It’s a good alternative to people who can’t take dairy, but want to have some creamy pasta. It really almost taste like regular cream sauce pasta, except for the smell, tomatoey instead of milky. But this does not taste like those made with canned tomato paste, and this has a very fresh smell and light tomato taste that my kids love a lot. They keep on asking for the cherry tomatoes.

The pasta
150gm tripoline or any other pasta that is suitable for creamy sauces
250gm red cherry tomatoes, halved vertically
Handful of fresh sweet basil (as much or as little as you like)
4 cloves garlic, finely chopped
Olive oil for cooking
1 tsp butter for cooking
½ tsp salt to taste
1 cup tomato cream

1. Cook pasta is a pot of salted boiling water according to instructions on packaging until al dente. Drain and set aside.
2. Heat a pan/wok on medium heat and put in olive oil and butter. Put in finely chopped garlic and fry until slightly golden. Turn heat to high.
3. Put in halved cherry tomatoes and spread the tomatoes around. Do not stir it too much. Put in salt. Leave it for 15 seconds and give it a light toss and leave it for another 15 seconds.
4. Put in cooked pasta and toss. Cook for about 10 seconds and put in basil and cook for another 5 seconds.
5. Pour in tomato cream and turn off the heat. It’ll be very warm. Toss the pasta and dish up to serve.


  1. This sounds really yummy! I love creamy pasta- when I have nothing much in the fridge or pantry, I like to make a quick whitw sauce with pasta and then I chuck in whatever leftover meats there are in the fridge =) Next time, if I have tomatoes, I'll try the tomato cream- it sounds so good! I love tomatoes too, so I'm sure I'd love this!

  2. I love the taste of tomato with basil. There go so well together especially with pasta. Your tomato cream is a unique one! This dish looks really appetizing!

  3. Von,
    Pastas are a good way to use leftovers :)
    Very versatile.
    If you ever try making pasta with this, do let me know if you like it, ok :)

    Kitchen Corner,
    Yup, tomato and basil seems to be the perfect couple :)
    This pasta dish is making my hubby eat lots of tomatoes, something of which he won't really eat. The tomato cream is a very good disguise for tomatoes.

  4. 1st time I've seen this type of pasta...very special...I'm gonna try this...!

  5. Anything pasta is definitely selling in my house.

  6. Creamy goodness. I have to make some of that tomato cream!

  7. Wendy, another recipe for me to try out, so many have been queuing leh!

  8. I am totally a pasta person, give me any kind of pasta and I will slurp it all up. :) your tomato cream should make the pasta so creamy and smooth, yummy! Love the cherry tomatoes over it...extra texture & flavor! :)

  9. Bookmark this delicious pasta! I'm sure our little ones will love this :)

  10. The pasta looks delicious! All the tomatoes' goodness. Yum yum

  11. Love the pasta, this looks like a dream

  12. Very creamy and looks really yummy!

  13. 红红的番茄真的很吸引,只可惜我这个怪人就是不吃番茄.是否可以用别的代替呢?

  14. Cherry potato,
    You can use mushrooms :)
    Pasta is versatile, but the tomato cream will have a strong tomato taste.


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