This pasta dish is the essence of Italian simplicity. An ultra-simple recipe that delivers a plate full of flavour from just a handful of ingredients.
Sun-ripened tomatoes and garlic are cooked slowly in olive oil, which brings out the tomatoes’ sweetness and umami. Freshly ground pepper and a touch of chilli add depth, while fresh basil, Parmesan and rocket round the dish off perfectly.
The pasta – ideally al dente spaghetti – is tossed in the pan with the tomatoes and fresh herbs, so the flavours really cling to every single bite. The result is a light, delicious pasta dish that is easy to make but tastes of so much more.
Perfect for a quick weeknight dinner or as part of an Italian-inspired meal.
Pasta with tomatoes and rocket
A simple pasta recipe with rocket, tomatoes and Parmesan.
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Ingredients
- 500 g good ripe tomatoes
- 4 cloves garlic, roughly chopped
- 400 g spaghetti
- 8 sprigs basil, leaves only
- 80 g Parmesan, finely grated
- 75 g rocket
- Olive oil
- salt and freshly ground pepper
- Chilli flakes
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Method
- Cut the tomatoes into large pieces and halve any cherry tomatoes.
- Heat a generous glug of olive oil in a frying pan and cook the tomatoes and garlic over a medium heat for about 8-10 minutes. Season with plenty of freshly ground pepper and a little salt, and add chilli flakes too if you like it spicy.Meanwhile, cook the pasta al dente according to the packet instructions – reserve the pasta water.Make sure the tomatoes don’t catch on the bottom of the pan; add a splash of pasta water if needed.
- Then stir the basil leaves into the tomatoes, and add the spaghetti, Parmesan and 100 ml of the pasta water. Toss everything together well in the pan over a low heat, adding a little more pasta water if needed.
- Finally, toss in the rocket until it just wilts, and serve.
Nutrition
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Fantastisk retnem og lave og masser af smag
Lækker opskrift – men når du skriver “ Skær tomaterne I store stykker og halver cherrytomaterne” – Er der så både store og cherry-tomater? Der står bare 500 g tomater i opskriften nemlig
Hej Charlotte
Det er egentlig bare for at forklare at hvis man bruger store tomater skal de skæres i stykker, og cherrytomater skal halveres 🙂
Så du kan bruge præcis den slags du foretrækker:)
Warm wishes, Dianna