Spicy Tomato Pasta
User Reviews
4.8
195 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
10 mins
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Total Time
25 mins
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Servings
4
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Calories
529 kcal
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Course
Main Course
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Cuisine
Italian
Spicy Tomato Pasta
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This Spicy Tomato Pasta is a quick and easy meal perfect for busy weeknights. The sauce is a beautiful rich tomato-based sauce with a spicy kick thanks to the red chilis. But you can adapt the spice level to taste. With very few ingredients, you can have this spicy tomato pasta on the table in under 20 minutes. Add some bread and a side salad, and you have a quick and easy dinner.
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Ingredients
For the Pasta
- 12 oz pasta
- 1 tablespoon salt
- ¼ cup olive oil
- 6 cloves garlic - sliced
- 1-2 red chilies - sliced - see note 1
- 1 cup cherry tomatoes - halved
- ½ cup crushed tomatoes or passata
- 1 cup fresh spinach - packed
For the Pangrattato (optional)
- 2 tablespoon butter/olive oil
- ¼ cup chunky breadcrumb/panko
- 1 tablespoon fresh oregano/parsley - see note 2
- salt - to taste
- black pepper
Instructions
- Place a large pan of water on to boil.
- While it is heating up, make the pangrattato
- Place the butter/olive oil in a cold frying pan, and add in the fresh herbs and breadcrumbs. 2 tablespoon butter/olive oil¼ cup / 30 g chunky breadcrumb/panko1 tablespoon fresh oregano/parsley
- Stir the mixture well and cook until the breadcrumbs are crispy and golden.
- Season generously with salt and pepper, and then immediately tip the pangrattato mixture into a small bowl to stop it from browning any further. salt black pepper
To make the pasta
- Once the water has come to a boil, add the salt and pasta. Stir to submerge the spaghetti and then cook for 1 minute less than the packet suggests. (Set your timer)1 tablespoon salt12 oz / 340 g pasta
- While the pasta is cooking, pour the olive oil into a cold large frying pan and add the sliced garlic; cook over medium heat until the garlic starts to just sizzle.¼ cup / 60 ml olive oil6 cloves garlic - sliced
- Add in the chopped red chili and the tomato halves. Turn the heat to medium-high and add the crushed tomatoes once sizzling.1-2 red chilies - sliced1 cup cherry tomatoes - halved½ cup crushed tomatoes or passata
- Bring to a simmer for 2 minutes, then turn the heat low until the pasta is cooked.
- Reserve 2 cups of the pasta cooking water and then drain the pasta.
- Add the pasta to the frying pan and ½ cup of pasta water. Use tongs to turn and coat the pasta in the sauce. Add the fresh spinach and turn to wilt it in the sauce. 1 cup fresh spinach - packed
- Add more water as needed.
- Check the seasoning, and serve garnished with the pangrattato and parmesan if desired.
Notes
- You can replace the chopped red chili with red pepper flakes or chilli flakes. Add to taste (1 teaspoon is about the same as 1 hot chili)
- You can replace the fresh herbs with 1 teaspoon of dried herbs.
Nutrition Information
Show Details
Calories
529kcal
(26%)
Carbohydrates
73g
(24%)
Protein
13g
(26%)
Fat
21g
(32%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
2g
Monounsaturated Fat
12g
Trans Fat
0.2g
Cholesterol
15mg
(5%)
Sodium
1874mg
(78%)
Potassium
465mg
(13%)
Fiber
4g
(16%)
Sugar
5g
(10%)
Vitamin A
1233IU
(25%)
Vitamin C
31mg
(34%)
Calcium
59mg
(6%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 529 kcal
% Daily Value*
| Calories | 529kcal | 26% |
| Carbohydrates | 73g | 24% |
| Protein | 13g | 26% |
| Fat | 21g | 32% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 12g | 60% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 15mg | 5% |
| Sodium | 1874mg | 78% |
| Potassium | 465mg | 10% |
| Fiber | 4g | 16% |
| Sugar | 5g | 10% |
| Vitamin A | 1233IU | 25% |
| Vitamin C | 31mg | 34% |
| Calcium | 59mg | 6% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
195 reviews
Excellent
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