Garlicky tomato pasta
Use your cupboard ingredients for a vegetarian treat for two
Difficulty and servings
Serves 2
Easily doubled
Preparation and cooking times
Cook 20 - 30 mins
Vegetarian
- 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.
- 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.
- 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
Recipe from Good Food magazine, June 2003.
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http://www.bbcgoodfood.com/recipes/2436/
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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 20 - 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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07 November 2007
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