Garlicky tomato pasta

Recipe uploaded by

Barney Desmazery

2 ratings

Recipe by Barney Desmazery

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1. Pour a boiled kettleful of water into a medium pan, salt the water and bring it back to the boil over a highish heat. Tip the potatoes into the water and boil for 5 minutes. Tip the pasta into the same water, give it a stir and continue to boil everything for about 10 minutes or until the pasta and potatoes feel soft when prodded with a fork.
2. While the pasta is cooking, chop the tomatoes into chunky pieces, then chop them a little bit more, as you would for a salsa. Scrape the tomatoes and their juice off the board into a bowl. Season generously with salt and pepper and mix in the olive oil, garlic and crushed chilli until it's all amalgamated.
3. When the pasta and potatoes are cooked, toss them in the bowl with the tomato sauce until evenly coated. Divide the pasta between two bowls and serve with a sprinkling of grated cheese.

Per serving

617 kcalories, protein 16g, carbohydrate 102g, fat 19 g, saturated fat 3g, fibre 6g, salt 0.1 g

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• Adas

  07 November 2007

  Adas rated this recipe

  

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• EM

  14 July 2008

  EM rated and commented on this recipe

  

  Fantastic. My husband and I both really enjoyed this meal. It's good for a quick, filling, no fuss, Monday night meal. Next time though, I might cook the potatoes for slightly less time and maybe add a few fresh basil leafs.

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• Izolja

  02 September 2008

  Izolja commented on this recipe

  This was delicious - and really garlicky!! So easy to make as the sauce requires no cooking...a real bonus to only use one pot. Will definitely be making this again.

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Ingredients

• 8 small new potatoes , quartered, or a large baking potato peeled and cut into small chunks
• 200g pasta shells (about 2 large handfuls)
• 4 medium tomatoes , the riper the better
• 3 tbsp good quality olive oil
• 1 fat clove of garlic , finely chopped or crushed
• a pinch of crushed chillies or chilli powder
• grated cheese , whatever you have, to serve

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Difficulty and servings

Serves 2

Easily doubled

Preparation and cooking times

Cook 30 mins

Vegetarian

Ingredients

• 8 small new potatoes , quartered, or a large baking potato peeled and cut into small chunks
• 200g pasta shells (about 2 large handfuls)
• 4 medium tomatoes , the riper the better
• 3 tbsp good quality olive oil
• 1 fat clove of garlic , finely chopped or crushed
• a pinch of crushed chillies or chilli powder
• grated cheese , whatever you have, to serve

Per serving

617 kcalories, protein 16g, carbohydrate 102g, fat 19 g, saturated fat 3g, fibre 6g, salt 0.1 g

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