Pasta with tomatoes and rocket
A simple pasta recipe with rocket, tomatoes and Parmesan.
Servings 4 servings
Calories 479kcal
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
Instructions
- 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
Calories: 479kcal | Carbohydrates: 81g | Protein: 22g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 14mg | Sodium: 338mg | Potassium: 617mg | Fiber: 5g | Sugar: 7g | Vitamin A: 1748IU | Vitamin C: 21mg | Calcium: 306mg | Iron: 2mg