Strozzapreti with Basil Cream

Name: Strozzapreti with Basil Cream
Total time: 40 min
Ingredients: For the Pasta:; 0.15 kg strozzapreti; salt; For the Sauce:; 5 g onions, finely diced; 5 ml olive oil; salt; 0.2 cloves of garlic; 0.2 bunches of basil; 20 ml vegetable stock; 40 ml Oldenburger Cooking Creme UHT, 5%, 1kg; For the Garnish:; 50 g cherry tomatoes; 30 ml olive oil; 0.2 springs of rosemary; 0.2 springs of thyme

Source: https://www.oldenburger-professional.com/strozzapreti-with-basil-cream

Total time

40 Minutes

Difficulty

easy

Ingredients

Portions

Quantity	Unit	Ingredient
For the Pasta:
1.5	kg	strozzapreti
		salt
For the Sauce:
50	g	onions, finely diced
50	ml	olive oil
		salt
2		cloves of garlic
2		bunches of basil
200	ml	vegetable stock
400	ml	Oldenburger Cooking Creme, 5% fat
For the Garnish:
500	g	cherry tomatoes
300	ml	olive oil
2		springs of rosemary
2		springs of thyme

preparation

Preparing the Pasta

Cook the pasta al dente in salted water and drain, setting a little of the pasta water aside.

Making the Sauce

Sweat the onions in the olive oil and season with salt. Crush and add the garlic. Pluck the basil leaves and add the stalks to the pot. Add the vegetable stock, followed by the Oldenburger Cooking Creme. Bring to the boil once, season with salt and bind with the pasta water. Cut the basil leaves into thin strips and add to the sauce.

Toss the cooked and still hot pasta in the sauce before arranging in a dish.

Making the Garnish

Halve the tomatoes and place on a baking sheet with the cut surface facing upwards. Dry in the oven at 80°C for 6 hours and place in the olive oil with the herbs while still hot. Chill overnight. If required, heat the tomatoes briefly in a frying pan with a little of the oil. Scatter over the pasta and garnish with basil tips.

The Final Touch

Toasted pine kernels make a great optional topping.