For Salsa :D
~Salt and pepper, to taste
Ok, you'll want to make this first. It'll last up to 3 days in the fridge. Notice how there are no measurements? That's cause that parts entirely up to you! :-D Like it tomatoey? Throw in more tomatoes. Love your onions and garlic? Toss in a couple of extra cloves. I love mine SPICY, and tend to kick it up with a few extra chillies. Anyways, roughly chop up everything except the tomatoes and coriander and throw them into a blender. Cut the tomatoes into quarters and blitz. Don't do this or too long, you want it to be a little chunky. It'll break down more when you put it on the heat. Heat up around 2 tbsp of olive oil in a pan. Pour paste in and simmer till thickened. DON'T FORGET TO STIR!!!!!! When desired consistency has been attained, throw in roughly chopped coriander. Done :)
~1 tbs butter
~1/4 cup cream
~1/4 cup grated cheese.*
~ Salt and pepper to taste
Cook pasta according to directions. I like to boil it with a clove of garlic for extra flavour. When al dente ( not rock hard, but not flaccid either), drain and run under cold water. Leave to one side. Heat up a pan and melt butter. Whisk in cream and cheese till the sauce is smooth. Season. Toss in pre-cooked pasta . Done :)
* I like using mozzarella, but feel free to experiment.
Just top off your pasta with a GENEROUS dollop of salsa, and there you have it. A good dish to have on a sunny day, out in the garden, or just by the window staring at the sky.