Spicy Tomato Pasta
A quick and flavorful pasta dish featuring fresh chili peppers and ripe tomatoes, perfect for a midweek meal.
Equipment
- Pot
- Frying Pan
Ingredients
- 150 grams pasta
- 1 Tbsp. cooking oil
- 1 red, orange, or yellow pepper sliced
- 1-2 bird’s eye chili peppers thinly sliced
- 1 onion peeled and sliced
- 1 clove garlic crushed
- 2 Tbsp. tomato puree
- 400 grams tinned chopped tomatoes
- 1 tsp. dried oregano or basil
- 3 fresh tomatoes cut into wedges
- 30 grams grated cheese optional
Instructions
- Bring a pot of salted water to boil and cook pasta until al dente.
- While pasta cooks, heat oil in a frying pan over medium heat. Add sliced peppers and bird’s eye chilies; stir fry for a few minutes until softened.
- Add sliced onion and crushed garlic. Cook until fragrant, about 1-2 minutes.
- Stir in tomato puree, tinned chopped tomatoes, and dried oregano or basil. Bring to a boil, then reduce heat and simmer for about 10 minutes.
- Fold in fresh tomato wedges and warm through.
- Combine cooked pasta with sauce or serve sauce on top. Sprinkle with optional cheese before serving.
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Notes
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently with a splash of water.