Quick and easy Tomato Chili Pasta
Serves: 4 people
Prep time: 10 mins
Cooking time: 20 mins
When it comes to pasta, simpler is better. This is about as simple and easy as it gets, but don't be fooled, this pasta dish is insanely good.
- 1x tin of chopped italian tomatoes
- 3x cloves of garlic
- 2x medium hot red chillis
- bunch of fresh basil
- salt and pepper
- olive oil
- 400g dry spaghetti
Finely chop the garlic cloves. Slice the chillis, removing the seeds if you're a baby. Pick all of the leaves off the basil stalks and chop the stalks finely. In some olive oil on low heat, gently sauté the garlic, chilli and basil stalks, with a generous anount of sea salt and fresh cracked pepper for a few minutes until the garlic is golden brown. Add the tin of tomatoes and crank the heat up. Cook on high for two minutes and bring the heat back down and leave to simmer for a few minutes.
Bring some heavily salted water to the boil and add you pasta. Leave it to cook for 9-10 mins or until al dente. Drain the pasta in a colander, being sure to save about half a cup of of the water you cooked the pasta in.
Roughly chop the basil leaves and add them to the sauce and stir through until they've wilted. Chuck the drained pasta and the leftover pasta water into the pot of sauce and combine over low heat.
Serve in a pasta bowl with a liberal amount of freshly cracked pepper and freshly grated parmesan. If you're feeling fancy add a garnish of fresh basil leave on the top.