Garlicky tomato pasta

Garlicky tomato pasta

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(5 ratings)

Cook: 20 mins - 30 mins

Easy

Serves 2
Use your cupboard ingredients for a vegetarian treat for two

Nutrition and extra info

  • Easily doubled
  • Vegetarian

Nutrition: per serving

  • kcal617
  • fat19g
  • saturates3g
  • carbs102g
  • sugars0g
  • fibre6g
  • protein16g
  • salt0.1g
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Ingredients

  • 8 small new potato, quartered, or a large baking potato peeled and cut into small chunks
    New potatoes

    New potatoes

    n-ew po-tate-oes

    New potatoes have thin, wispy skins and a crisp, waxy texture. They are young potatoes and…

  • 200g pasta shells (about 2 large handfuls)
    Pasta

    Pasta

    pah-stah

    Pasta is the Italian name for Italy's version of a basic foodstuff which is made in many…

  • 4 medium tomato, the riper the better
    Tomato

    Tomato

    toe-mart-oh

    A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…

  • 3 tbsp good quality olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 1 fat clove of garlic, finely chopped or crushed
    Garlic

    Garlic

    gar-lik

    Part of the lily, or alium, family, of which onions are also a member, garlic is one of the most…

  • a pinch of crushed chillies or chilli powder
  • grated cheese, whatever you have, to serve

Method

  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.

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Comments (3)

dave6376's picture
4

The next time I do this recipe I'll cook the potato and pasta separately. I ended up with potato which was overcooked and pasta which was on the hard side of al dente. Apart from that it was excellent.

katemann's picture

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.

emmamoss77's picture
5

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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