Spicy tomato and basil pasta
- July 2017
- Serves 4
- Hands-on time 20 min
Ribbons of pappardelle are perfect for catching this chilli, tomato and basil sauce. We’ve added the crunch of toasted pine nuts to finish off this quick vegetarian pasta recipe.
Want to add some protein to your tomato pasta? How about this pasta bake with sausages and fennel.
- Vegetarian recipes
- 19.8g (3.9g saturated)
- 72.3g (6.3g sugars)
- 30g pine nuts
- 3 tbsp extra-virgin olive oil
- 4 shallots, finely sliced
- 1 red chilli, finely chopped (deseed it first if you don’t like your food too spicy)
- 300g cherry tomatoes, halved
- 500g fresh pappardelle
- 3 tbsp white wine vinegar
- Large bunch fresh basil, roughly chopped
- 30g vegetarian parmesan-style cheese, grated to serve (optional)
- Bring a large pan of water to the boil. Gently heat a large dry frying pan, toast the pine nuts until golden, then set aside. Add 1 tbsp of the olive oil, then fry the shallots for 5 minutes.
- Add the chilli and halved cherry tomatoes, turn down the heat and cook for 10 minutes. During the last 5 minutes cook the pasta according to the pack instructions, then drain briskly, leaving a small splash of the cooking water in the pan to create more of a sauce.
- Taste and season the tomatoes, add the vinegar and most of the basil, then toss the sauce through the cooked pasta along with the remaining oil. Divide among plates, then scatter with the pine nuts, remaining basil leaves and plenty of grated cheese, if using.
If you’re not vegetarian, fried bacon lardons or chorizo would add extra flavour – or stir in a drained can of good quality tuna.
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