Name: Fresh tomato pasta
Cook time: 20 min
Total time: 30 min
Yield: Serves 4 with leftovers
Cuisine: Italian
Ingredients: 500g pack penne; 4 tbsp olive oil; 1 large red chilli deseeded and finely chopped, optional; 16 spring onions cut into long strips; 300g cherry tomato; pinch golden caster sugar; juice 1 lemon; grated parmesan to serve

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Fresh tomato pasta

Fresh tomato pasta

Good Food team

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Serves 4 with leftovers

Easy

Prep: 10 mins

Cook: 20 mins

A star rating of 4.3 out of 5.3 ratingsRate

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Pep up this simple pasta dish with your favourites, a pinch of chilli, a few lardons or some extra veg

Easily doubled

Easily halved

Vegetarian

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Apricot & orange rice pudding

A star rating of 2.3 out of 5.13 ratings

Ingredients

Nutrition

Units:

MetricUS

500g pack penne
4 tbsp olive oil
1 large red chilli

deseeded and finely chopped, optional
16 spring onions

cut into long strips
300g cherry tomato
pinch golden caster sugar
juice 1 lemon
grated parmesan

to serve

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Nutrition: per serving

kcal558
fat14g
saturates2g
carbs99g
sugars6g
fibre5g
protein16g
salt0.07g

low

Method

step 1

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.
step 2

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.

RECIPE TIPS

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.

Recipe from Good Food magazine, September 2007

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A star rating of 4.3 out of 5.3 ratings

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