Quick Tomato Pasta

Working mainly from home these days, quick lunches and dinners made of leftovers and random ingredients in the fridge are a blessing. This one had me finish some cooked spaghetti, an open cup of crême fraiche and some red pesto before spoiling. Nothing fancy, but satisfying.

• Fry 6 halfed cherry tomatoes, face down in some olive oil for 2-3 minutes
• Add a handful of sundried tomatoes, some oregano and a tablespoon of red pesto, leftover cooked spaghetti, some water if necessary, let simmer
• Turn off heat, stir in a spoonful of crême fraiche, salt pepper, serve with shaved or shredded parmesan