Cherry tomato & chilli pasta
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This is a recipe that will get you out of a tight spot if you have not much time to collect ingredients or cook. This simple pasta dish comes together in a breeze and is tasty to boot. If you prefer you can offer grated parmesan cheese on the side or mix it through the dish.
Ingredients
- 30 cherry tomatoes – washed, sliced in quarters
- 1 large garlic – peeled, rinsed, crushed
- 5 shallots – washed, peeled, dark green stems and roots removed, sliced finely
- 2 red Birdseye chillies – washed, stems removed, sliced finely
- 1 cup frilled parsley leaves – washed, sliced finely
- 500g / 17oz spaghetti – pictured size no.5
- 3 tablespoons olive oil
Directions
- Prepare vegetables.
- In a large pot boil add water to 3/4 of pot and bring to boil on high.
- Add spaghetti fanning out and then gradually pushing down into the water. Cook to packet instructions mixing often to avoid sticking.
- In a medium sized pan add olive and heat on medium to high.
- Add to pan prepared tomatoes, garlic, shallots and chillies. Cook for 5 minutes, cover and set aside.
- In a large bowl add cooked pasta, pan ingredients and parsley mixing well.
- Serve from bowl or into individual plates.
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