Start cooking your pasta (tips in the blog post above) and whilst that’s cooking…
Add the oil, diced onion, halved cherry tomatoes, garlic granules, paprika to a pan and fry until the onions are golden and the tomatoes have softened
Optional: place into a blender and whizz until smooth >I prefer the base of this pasta sauce to be really smooth and creamy so I like to whizz it up at this stage but if you haven't got a blender/prefer it chunky, that will work fine too! Cut the sundried tomatoes into thin slices
Place the sundried tomatoes into a frying pan with the onion/tomato/herb mix and warm through
Add single/double cream and warm through
Add your portions of cooked pasta, along with a dash of the water the pasta has been cooking in (approx 75-100ml) and stir through. >Adding the pasta water takes your sauce to another level! Don't miss this step! If your sauce is a little thin, let it simmer for a few minutes on a low heat until it reaches your desired consistency.
Season with salt and pepper to taste.
Eat!!!!
