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Fresh tomato pasta

Fresh tomato pasta

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A star rating of 4.3 out of 5.3 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4 with leftovers

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
Nutrition: per serving
HighlightNutrientUnit
kcal558
fat14g
saturates2g
carbs99g
sugars6g
fibre5g
protein16g
low insalt0.07g
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Ingredients

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.

Goes well with

Recipe from Good Food magazine, September 2007

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Overall rating

A star rating of 4.3 out of 5.3 ratings
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