Hugh’s Pasta, Tomatoes, and Blue Cheese
Hugh’s pasta, tomatoes and blue cheese, taken from Hugh’s Three Good Things on More4. Hugh’s recognised a simple pattern that underpins so many well-loved dishes that they are little more or less than three good things on a plate and in this series, he pursues that idea, experimenting with different flavours and textures.
15 mins
serves 4
Method
In a bowl, combine the tomatoes, oil, garlic and chilli flakes with a good pinch of salt and a few twists of pepper. Leave to macerate for 30 minutes, stirring once or twice.
Bring a large pan of water to the boil, salt it well and add the pasta shapes. Cook according to the time suggested on the packet until al dente.
Drain the pasta well. Add the tomatoes along with their juices and toss well. Lightly stir through the crumbled blue cheese. Serve at once, topped with a final splosh of oil and another twist or two of black pepper.
Swap If blue cheese really isn’t your thing, this works well with a tangy goat’s cheese, such as a classic chavre log.
Ingredients
- 400g cherry tomatoes, quartered
- 4 tablespoons extra virgin rapeseed or olive oil, plus extra to serve
- 1 garlic clove, slivered
- A good pinch of dried chilli flakes
- 300g pasta shapes (any will do)
- 200g blue cheese, crumbled eg. Colston Basset
- Sea salt and freshly ground black pepper
Subscribe to our newsletter.
Stay up to date with the latest news, recipes and events
by joining our newsletter. We respect your privacy and we
promise that we won’t spam you.
