Pasta with fresh tomatoes and chilli
Recipe for a simple, delicious pasta with plenty of fresh tomatoes and a touch of chilli.
Servings 4 people
Calories 512kcal
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
Instructions
- 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
Calories: 512kcal | Carbohydrates: 103g | Protein: 18g | Fat: 2g | Saturated Fat: 0.4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.3g | Sodium: 32mg | Potassium: 685mg | Fiber: 6g | Sugar: 8g | Vitamin A: 915IU | Vitamin C: 37mg | Calcium: 59mg | Iron: 3mg