Creamy Cherry Tomato Parmesan Pasta 

serves 4
10 mins


Basic Pizza Dough

  • 300g Uncooked pasta 
  • 3 - 4 tbsp Olive Oil 
  • 300g Cherry tomato, halve
  • 4 -5 tbsp Garlic, chopped
  • 2 - 3 pcs  Spring onion, sliced
  • 1 nos Chilli, seeded and sliced
  • 2 tbsp Anchor Unsalted Butter
  • 125g Anchor Whipping Cream
  • Salt and black pepper (to taste)
  • 1/2 cup Pasta water
  • Fresh sweet basil, sliced (misc)
  • Perfect Italiano Parmesan, grated (as needed)


Basic Pizza Dough

  1. Cook pasta according to packet instuction, drain pasta into a strainer, reserving pasta water for later use. Set aside.
  2. Heat pan with olive oil on medium heat, when pan is slightly smoking add cherry tomato, garlic, spring onion and chili, cook for 2 - 3 mins.
  3. Reduce heat to medium low pour in Anchor Whipping Cream and cooked pasta, cook for 2 - 3 mins until sauce slightly thickened, stirring it to avoid cream from burning. 
  4. Add in Anchor butter and basil, taste and season sauce accordingly. Adjust sauce with pasta water if it's too thick. 
  5. Divide into 4 plates, generously sprinkle Perfect Italiano Parmesan on top and serve. Enjoy!

TIPS : You can replace Anchor Whipping Cream with Anchor Extra Yield Cooking Cream too!