Simple Baked Pasta
Preparation time: 10 minutes
Cooking time: 36 minutes
1 tablespoon olive oil
375 g (12 oz) dried fusilli
300 ml (1/2 pint) double cream
75 g (3 oz) freshly grated vegetarian
875 g (13/4 lb) juicy, ripe tomatoes,
50 g (2 oz) butter or vegetarian
Small bunch of basil, leaves torn
Salt and pepper
Bring at least 1.8 litres (3 pints) water
to the boil in a large saucepan. Add the oil and 1 teaspoon salt. Add
the pasta and cook for 6 minutes until nearly tender. Drain well and
return to the saucepan with the cream and Parmesan and stir to combine.
Arrange half the tomatoes in a L large
ovenproof dish, dot with half the butter or margarine and sprinkle with
half the basil. Season with salt and pepper. Arrange the pasta on top,
then cover with the remaining basil and tomatoes. Dot with the
remaining butter or margarine and season with salt and pepper.
Bake, uncovered, in a preheated oven,
200C (400F) Gas Mark 6, for about 30 minutes. Garnish with basil
sprigs. Serve immediately.