Microwave creamy fresh tomato pasta recipe
 Cooking pasta in the microwave doesn’t save a lot of time but it uses less energy and is a convenient way of making this fresh-tasting, one-pot pasta dish. This recipe is part of a budget microwave meal plan for one. In March 2023, it was costed at an average total of £1.01 when checking prices at four UK supermarkets. It is designed to be made in conjunction with a low-cost store-cupboard. 300ml/10fl oz just-boiled water from a kettle½ vegetable or chicken stock cube, crumbled100g/3½oz dried penne or other pasta shapes1 tsp vegetable oil125g/4½oz fresh cherry tomatoes, halved1 garlic clove, crushed¼ tsp dried chilli flakes, or according to taste2–3 tbsp double cream freshly ground black pepperfresh parsley or basil leaves, to garnish (optional) 300ml/10fl oz just-boiled water from a kettle ½ vegetable or chicken stock cube, crumbled 100g/3½oz dried penne or other pasta shapes 1 tsp vegetable oil 125g/4½oz fresh cherry tomatoes, halved 1 garlic clove, crushed ¼ tsp dried chilli flakes, or according to taste 2–3 tbsp double cream freshly ground black pepper fresh parsley or basil leaves, to garnish (optional) Method Pour the water into a large microwaveable bowl, stir in the stock cube until dissolved and then stir in the pasta and oil. The bowl needs to be large enough for the water to boil and rise in the bowl – so ideally at least 2 litres/3½ pints (see Tip below). Cover the bowl with a microwaveable lid or dinner plate and stand on a second plate to catch any drips. Cook on HIGH for 11 minutes (1000W) or 12 minutes (800W), stirring halfway, or until the pasta is tender but retains just a little ‘bite’. (There should be a few tablespoons of liquid left in the bowl at the end of the cooking time, but there is no need to drain them.)Stir in the tomatoes, garlic and chilli flakes. Season with lots of black pepper. Cover and cook on HIGH for a further 2 minutes 30 seconds (1000W) or 3 minutes (800W), or until the tomatoes are soft but still holding their shape. Tip into a shallow bowl and drizzle with the cream. Season with more black pepper and sprinkle with the fresh herbs, if using, before serving. Pour the water into a large microwaveable bowl, stir in the stock cube until dissolved and then stir in the pasta and oil. The bowl needs to be large enough for the water to boil and rise in the bowl – so ideally at least 2 litres/3½ pints (see Tip below). Cover the bowl with a microwaveable lid or dinner plate and stand on a second plate to catch any drips. Cook on HIGH for 11 minutes (1000W) or 12 minutes (800W), stirring halfway, or until the pasta is tender but retains just a little ‘bite’. (There should be a few tablespoons of liquid left in the bowl at the end of the cooking time, but there is no need to drain them.) Pour the water into a large microwaveable bowl, stir in the stock cube until dissolved and then stir in the pasta and oil. The bowl needs to be large enough for the water to boil and rise in the bowl – so ideally at least 2 litres/3½ pints (see Tip below). Cover the bowl with a microwaveable lid or dinner plate and stand on a second plate to catch any drips. Cook on HIGH for 11 minutes (1000W) or 12 minutes (800W), stirring halfway, or until the pasta is tender but retains just a little ‘bite’. (There should be a few tablespoons of liquid left in the bowl at the end of the cooking time, but there is no need to drain them.) Stir in the tomatoes, garlic and chilli flakes. Season with lots of black pepper. Cover and cook on HIGH for a further 2 minutes 30 seconds (1000W) or 3 minutes (800W), or until the tomatoes are soft but still holding their shape. Stir in the tomatoes, garlic and chilli flakes. Season with lots of black pepper. Cover and cook on HIGH for a further 2 minutes 30 seconds (1000W) or 3 minutes (800W), or until the tomatoes are soft but still holding their shape. Tip into a shallow bowl and drizzle with the cream. Season with more black pepper and sprinkle with the fresh herbs, if using, before serving. Tip into a shallow bowl and drizzle with the cream. Season with more black pepper and sprinkle with the fresh herbs, if using, before serving. Recipe tips If you don’t have a large enough bowl in which to cook the pasta in the microwave, boil as usual then drain and add to a shallow microwaveable serving bowl, along with 100ml/3½fl oz hot vegetable or chicken stock, or pasta cooking water. Add the tomatoes, garlic and chilli and continue as above. If you don’t have any cherry tomatoes, try using larger tomatoes roughly chopped, or quartered instead. Sprinkle the finished pasta with grated cheese if you have some handy. If you fancy a creamier sauce, add some extra double cream but pop the dish back in the microwave for a few seconds on HIGH to heat through before serving.