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Cherry tomato & chilli pasta

Prep 10 min - Cook 10-15 min / Serves 4-6 / Photographer – Janet Zenari / LoadingBookmark / Featured / Print /
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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

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Directions

  1. Prepare vegetables.
  2. In a large pot boil add water to 3/4 of pot and bring to boil on high. 
  3. Add spaghetti fanning out and then gradually pushing down into the water.  Cook to packet instructions mixing often to avoid sticking.
  4. In a medium sized pan add olive and heat on medium to high.
  5. Add to pan prepared tomatoes, garlic, shallots and chillies.  Cook for 5 minutes, cover and set aside.
  6. In a large bowl add cooked pasta, pan ingredients and parsley mixing well.
  7. Serve from bowl or into individual plates.

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