Pasta (vegetarian)


  • 300 to 500 g Sweet Cherry Tomatoes
  • 3 or 4 Cloves of Garlic
  • 4 or 5 Shallots
  • 2 to 3 table spoons Extra-virgin Olive Oil
  • Fresh Basil
  • Salt, Pepper
  • Pasta


Read the whole recipe before starting. Select tomatos that have a thin skin for the best tasting result.

First start with the shallots, finely dice them. Peal the cloves of garlic. Wash the tomatos, and slice them in two. Finely chop the fresh basil.

Think of your timing while cooking the pasta. Usually I start cooking the pasta a little bit earlier than the sauce. I use ready made fusilli that is al dente after 9 minutes cooking, but cooking starts after about 5 minutes.

Into the frying pan:

First add the olive oil into the frying pan and heat up the oil. Then add the shalottes and cruch the garlic into the frying pan. Fry and stir for about a minute before adding the tomatos. Stir the sauce and add the choped basil after a few (2 to 3) minutes. Stir the sauce and turn the heat a bit down. Add pepper and salt, stir and taste and add more pepper and salt when needed. When the pasta is 'al dente' drain the pasta and add it to your sauce. Stir it through and serve...


This recipe is inspired by a rerun I saw of the BBC television program Masterchef. They said, less is more, and that really is true. Once I had tasted this, I now don't want to go back to ready made pasta sauce. So be aware of that...

Choped shallots, garlic and tomatos.

Choped shallots, garlic, tomatos and basil.

Choped shallots, garlic, tomatos, basil and pasta.

All plated up.