- 500g pack penne
- 4 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 1 large red chilli, deseeded and finely chopped, optional
- 16 spring onions, cut into long strips
Also known as scallions or green onions, spring onions are in fact very young onions, harvested…
- 300g cherry tomato
- pinch golden caster sugar
- juice 1 lemon
Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…
- grated parmesan, to serve
Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…
Cook the penne according to the pack instructions. While the pasta is cooking, heat the oil very gently and add the chilli, if using, and the spring onions. Slowly cook the spring onion until wilted, then add the cherry tomatoes and sprinkle with the sugar. Turn up the heat and cook until the tomatoes are blistered.
Drain the pasta and tip into a large bowl. Toss with everything from the tomato pan and the lemon juice. Serve in pasta bowls with grated parmesan.
Leftover pasta?Turn leftover pasta into a tasty tuna salad by mixing with flaked tinned tuna, a splash more olive oil and some more lemon juice to taste. You could also put a handful of rocket leaves on top, if you like.