When hunger strikes and time is short, this pasta with fresh tomatoes and chilli is a little weeknight miracle.
It tastes of sun-ripened tomatoes, has a gentle kick of heat from the chilli and is rounded out with white wine, plenty of good olive oil and fresh basil – a combination that works every time.
It is remarkably easy to make and perfect when you want to conjure up something delicious in no time. Light, fresh and full of flavour – ideal for warm summer evenings or those days when you fancy something simple and good.
Tips for the best tomato pasta:
- Use really good tomatoes – they carry the whole dish. Cut cherry tomatoes into halves or quarters, and large tomatoes into big chunks.
- Be generous with the olive oil – it balances the acidity and adds body and depth.
- Adjust the heat with more chilli flakes if you like a bit of extra bite.
- The white wine can be left out if you prefer – just use a little extra pasta water.
- Finish generously with fresh basil and freshly ground pepper – it lifts the whole dish.
Pasta with fresh tomatoes and chilli
Recipe for a simple, delicious pasta with plenty of fresh tomatoes and a touch of chilli.
Love this recipe?
Gourministeriet cookbooks
Three beautiful cookbooks from Dianna — packed with kitchen inspiration. Buy the set and save 210 kr.
Kitchen inspiration
Fast delivery in 1-2 days
Save 210 kr
Favoritter, noter & indkøbsliste
Gem opskrifter, skriv private noter og brug den smarte indkøbsliste — alt samlet i Gourministeriets app.
Premium from DKK 24.92/month · Cancel anytime
Ingredients
- 1 onion, finely chopped
- 5-6 cloves garlic, finely chopped
- 1/2 tsp chilli flakes (adjust to taste)
- 600 g cherry tomatoes, halved or quartered
- 1/2 tsp dried basil
- 500 g pasta – preferably spaghetti
- 100 ml white wine
- 8 stalks fresh basil, leaves picked
- Pasta water
- Olive oil
- Salt and freshly ground pepper
To serve
- Freshly grated Parmesan
Cook this recipe in the app
Step-by-step with the screen staying on — add to your meal plan and shopping list with one tap.
Method
- Heat a generous glug of olive oil in a large frying pan and fry the onion, garlic and chilli flakes until the onion is soft and translucent.The olive oil helps balance the acidity of the tomatoes and gives the dish depth – so do not be stingy with it; it is an important part of the flavour balance.
- Add the tomatoes and dried basil and cook until the tomatoes begin to collapse – about 10 minutes.Meanwhile, cook the pasta until al dente according to the packet instructions.
- Pour in the white wine and let it reduce, then stir in the basil leaves and season to taste with salt and freshly ground pepper. Add more chilli flakes too if you would like it spicier.
- Add the pasta and toss well, adjusting the consistency with a splash of pasta water if needed.
- Serve with plenty of grated Parmesan and freshly ground pepper on top, and a little extra olive oil if you like.
Nutrition
PremiumNæringsindhold er for Premium
Se kalorier, protein, fedt, kulhydrater og mere pr. servering.
Become a Premium member
Fra 24,92 kr/md · Opsig når som helst
Gourministeriet in your pocket
Everything you love about Gourministeriet — ad-free, faster and always to hand.
Ad-free
All recipes
This week's meal plan
Smart shopping list
Save favourites
Quick search
Premium from DKK 24.92/month · Cancel anytime
Works on iPhone, iPad and Android
See Premium features →
View this recipe in the Gourministeriet appAd-free · Meal plan · Shopping list · Step-by-step
Open in app
iPhone · iPad · Android