Tomato Basil Cashew Pasta

Instructions

1. 1

   Bring 400 ml of the water to a boil over high heat in a small saucepan. Remove from the heat, add the cashews, cover and leave to soften for 10 minutes. At the same time, bring 3000 ml of the water to a boil in a covered 5–6 litre pot.

2. 2

   While the water heats and the cashews soften, core and roughly chop the tomatoes, mince the garlic and chop the basil.

3. 3

   Once the cashews have softened, add 1 tsp of the salt and the dry penne to the large pot of boiling water. Cook uncovered at a steady boil, stirring occasionally, until just tender, usually 11–13 minutes or according to the packet.

4. 4

   While the pasta cooks, drain the cashews and place them in a blender with the tomatoes, tomato paste and remaining 60 ml water. Blend for 1–2 minutes until smooth, stopping to scrape down the sides if needed. Follow the blender manufacturer's instructions for warm ingredients.

5. 5

   Heat the olive oil in a 28–30 cm deep frying pan over medium-low heat. Add the garlic and stir for 30–60 seconds until fragrant but not browned. Pour in the blended sauce, add the remaining 0.5 tsp salt and bring to a gentle simmer. Cook for 8–10 minutes, stirring regularly, while the pasta finishes cooking.

6. 6

   Before draining the pasta, measure out 150 ml of its cooking water. Drain the pasta and add it to the sauce with the reserved water, black pepper and basil.

7. 7

   Toss over low heat for 1–2 minutes, until the pasta is evenly coated and the sauce is creamy. Divide between four bowls and serve immediately.