Garlicky tomato pasta

Garlicky tomato pasta

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(7 ratings)

Cook: 20 mins - 30 mins


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


  • 8 small new potatoes, 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 is the Italian name for Italy's version of a basic foodstuff which is made in many…

  • 4 medium tomatoes, the riper the better



    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



    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


  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, questions and tips

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21st Oct, 2018
One word ‘yuk’
dave6376's picture
22nd Jul, 2011
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.
2nd Sep, 2008
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.
14th Jul, 2008
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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