Spicy Tomato Pasta
User Reviews
4.8
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Prep Time
10 mins
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Cook Time
15 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
Description
This recipe starts by boiling salted water and cooking pasta until just short of tender to maintain a slight bite. While the pasta cooks, a pangrattato topping is prepared by toasting a mix of chunky panko and breadcrumb in butter or olive oil with fresh parsley and oregano, seasoning with salt and pepper before removing from heat to stop browning.
Meanwhile, garlic and sliced red chili are gently warmed in olive oil to release aroma, then halved cherry tomatoes and crushed tomatoes are added and cooked to meld flavors. Fresh spinach is stirred in towards the end to wilt, adding green color and mild flavor.
The drained pasta is combined with the tomato sauce, blending textures through the soft tomatoes and tender greens. The dish can be finished with the crunchy pangrattato topping to introduce a contrasting crispness. Substitutions for chili and herbs are noted for personal heat and flavor adjustments.
Ingredients
For the Pasta
- 12 oz pasta
- 1 tablespoon salt
- ¼ cup olive oil
- 6 cloves garlic sliced
- 1-2 red chili see note 1, sliced
- 1 cup cherry tomato halved
- ½ cup crushed tomatoes or passata
- 1 cup spinach fresh, packed
For the Pangrattato (optional)
- 2 tablespoon butter or olive oil
- ¼ cup breadcrumb chunky
- ¼ cup panko chunky
- 1 tablespoon oregano see note 2, fresh
- 1 tablespoon parsley see note 2, fresh
- 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
- Red chili can be swapped with red pepper flakes; about 1 teaspoon equals the heat of 1 hot chili.
- Fresh oregano and parsley may be replaced with 1 teaspoon dried herbs for convenience.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
4.8
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