Cream based pasta: How do I make pasta out of the below ingredients?

Heat up some water and put 6 tomatoes (whole) in the boiling water for 40 seconds to 1 minute take them out and put them in very cold water then peel the skin off (if it doesn’t work put tomatoes back in for a further minute.)

once peeled blend to make a puree and then heat up some olive oil add some cut 2-3 cloves of garlic and cook it then add the cut capsicum and then add the tomato puree (if you have some passata or chopped tomatoes add 3 tablespoons to thicken it up) then add some 1- 2 teaspoons sugar (to neutralise acidity from the tomatoes) and salt and pepper to taste and the olives then add half a cup of water and leave to simmer. Once it’s reduce and more thicker let it cool
Once it has cooled a little add the cream a little at a time and stir in to your taste it should go into a orange colour then heat the sauce again and mix in cooked pasta and you can serve and eat like that or put in a dish and add some cheese over the top and bake to make a pasta bake

hope this helped

Spaghetti pasta alla carbonara. Luscious and wonderfully indulgent, it takes as long to make as it does to cook the spaghetti. The ingredients are simple, just spaghetti (or other long pasta), pancetta or bacon, eggs, Parm, a little olive oil, salt and pepper. A silky sauce is created when the beaten eggs are tossed with the hot pasta and a little fat from the pancetta or bacon.

Did I already mention indulgent? Yes, this is not a make-it-everyday recipe. This is a I’ve-been-eating-my-kale-for-weeks-and-n… recipe. But heck, if you are going to splurge, you may as well do it right.

By the way, for those of you who must eat gluten-free, I’ve found an excellent gluten-free pasta that works well with this recipe. Look for the bionaturae brand. I’ve found it at Whole Foods.

INGREDIENTS
1 Tbsp olive oil or unsalted butter
1/2 pound pancetta or thick cut bacon, diced
1-2 garlic cloves, minced, about 1 teaspoon (optional)
3-4 whole eggs
1 cup grated parmesan or pecorino cheese
1 pound spaghetti pasta (or bucatini or fettuccine)
Salt and black pepper to taste

METHOD
1 Put a large pot of salted water on to boil (1 Tbsp salt for every 2 quarts of water.)

2 While the water is coming to a boil, heat the olive oil in a large sauté pan over medium heat. Add the bacon or pancetta and cook slowly until crispy. Add the garlic (if using) and cook another minute, then turn off the heat and put the pancetta and garlic into a large bowl.

3 In a small bowl, beat the eggs and mix in about half of the cheese.

4 Once the water has reached a rolling boil, add the pasta, and cook, uncovered, at a rolling boil. When the pasta is al dente (still a little firm, not mushy), use tongs to move it to the bowl with the bacon and garlic. Move the pasta from the pot to the bowl quickly, as you want the pasta to be hot. It’s the heat of the pasta that will heat the eggs sufficiently to create a creamy sauce. Toss everything to combine, then add the beaten eggs with cheese and toss quickly to combine once more. Add salt to taste.

Cook and drain the pasta. That is how you cook pasta. You want to make a pasta meal or dish?

Add the cream and a little pasta water and cook it on low and let it thicken and reduce a bit. Add cooked green peppers, olives and tomatoes. Toss with pasta.