Pasta in tomato sauce

A friend recently gave me some pork ravioli that she bought on her trip to Europe. Since the hubby doesn’t eat pork (something about not liking the thought of eating a pig), I decided to make it on Friday as the hubs was travelling, and it turned out SO good!



1 bowl uncooked pasta
4 tomatoes, diced
1 medium-sized onion, cut in thin long slices
4-5 cloves garlic, chopped fine
100 gm cottage cheese, cut in thin long strips.
2 tbsp olive oil
Herbs – thyme, parsley, oregano and basil
Salt to taste


First, fill a big pot with about ½ a litre of water, a pinch of salt and some oil. Bring it to a boil and put in the pasta. Cook until al dente. Drain and set aside.

In a non-stick cooking pot, pour in the oil. Once it’s hot, throw in the garlic and sauté until light brown. Then add the onions and cook until translucent.


Add in the tomatoes and salt. Mix well.

Now add in the herbs. I generally sprinkle them in without measuring (one of the very few recipes where I don’t actually hyperventilate if I don’t have the exact measure), but I’d say about 1 tsp of each should be just right.


Turn the gas to low, cover and cook for 20 minutes, while you read a book or watch some TV, though you might want to check on it in about 10 minutes. In case the water has evaporated, add in some more, mix and cover.

After 20 minutes, the sauce should be ready. Tip in the pasta and the cottage cheese (keep the gas on low flame), mix well and cook until the pasta is heated through.




Bon Appétit!

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