Jane’s London After Mid-Night Garlic Pasta ! ©

 

 

 

 

 

After a night out in London, many years ago, friends will remember, this is what I used to cook for them , back in Hereford Square! Thos e were the days!

Easy

 

4 persons

 

Ingredients

200-250g Pasta shells

1 tsp salt for pasta water

50 g butter

50 g plain flour

500 ml milk

100 g grated parmesan or other cheese

1 heaped tsp tomato puree

1-2 cloves crushed garlic crushed

2 tbs chopped parsley

salt pepper

 

Method

Place serving dish and plates in oven to warm. 50.C.

1. Put large saucepan of water onto boil. Add  1 -2 tsp salt. When boiling add pasta and cook until ‘al dente.’

2. Melt butter in smaller saucepan, add flour, cook for two minutes until frothy, add tomato puree and  then add cold milk, all at once. Stir continuously with whisk until thickened.

3. Boil for two minutes, and remove from heat, season and add cheese and crushed garlic. The sauce should be thin, like fresh cream, if it is not, add a little more milk just before pouring over the pasta.

4. When pasta is cooked, drain thoroughly in colander, by shaking the pasta two or three times and place in warmed serving dish.

5. Pour over sauce and sprinkle with chopped parsley.

6. Serve immediately.

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