Pasta with Tomatoes, Basil, and Parmesan

1. 1 Pastapack 450 g ≈ $1.36 85 g
2. 2 Cherry tomatoespack 250 g ≈ $2.50 140 g
3. 3 Garlic≈ $10.00 per kg 5 g
4. 4 Olive oil 10 ml
5. 5 Fresh basilpack 30 g ≈ $2.50 8 g
6. 6 Parmesanpack 200 g ≈ $6.00 20 g
7. 7 Salt 2 g
8. 8 Ground black pepper 1 g

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Cut the tomatoes in half, thinly slice the garlic³, and tear the basil by hand.

2. Heat a deep skillet with olive oil and warm the garlic³ for 30 seconds without letting it brown.

3. Add the tomatoes, salt, and pepper, and cook for 3 minutes until they release their juices.

4. Add the pasta¹, pour in 220 ml hot water, stir, and cover with a lid.

5. Cook for 10 minutes, stirring occasionally, until the pasta¹ is tender and the liquid has turned into a sauce.

6. Add the basil and grated Parmesan⁶, stir, and heat through for 1 minute.

In short

• Marked healthy: the planner picks it more often for the goals “lose weight” and “eat well”.