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Garlicky tomato pasta

Garlicky tomato pasta

A star rating of 4.4 out of 5.8 ratingsRate
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  • Preparation and cooking time
    • Cook: -
  • Easy
  • Serves 2

Use your cupboard ingredients for a vegetarian treat for two

  • Easily doubled
  • Vegetarian
Nutrition: per serving
low insalt0.1g


  • 8 small new potatoes , quartered, or a large baking potato peeled and cut into small chunks
  • 200g pasta shells (about 2 large handfuls)
  • 4 medium tomatoes , the riper the better
  • 3 tbsp good quality olive oil
  • 1 fat clove of garlic , finely chopped or crushed
  • a pinch of crushed chillies or chilli powder
  • grated cheese , whatever you have, to serve


  • STEP 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.

  • STEP 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.

  • STEP 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.

Recipe from Good Food magazine, June 2003


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A star rating of 4.4 out of 5.8 ratings

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