Pasta with chilli, parsley and roasted tomatoes
Contract Catering
Pasta with chilli, parsley and roasted tomatoes
Only 10 minutes to prepare
and 15 minutes minutes cooking time
Serves 6
Print menuPasta with chilli, parsley and roasted tomatoes
Ingredients
2 x 250g packs pomodorino tomatoes
300g egg farfalle or other dried pasta shape
2 tablespoons olive oil
1 clove garlic, crushed
1 birds eye chilli, deseeded & finely diced
20g pack flat leaf parsley, roughly chopped
grated zest of 1 lemon
freshly ground black pepper
Method
1. Preheat the oven to 200°C, 400°F, gas mark 6.
2. Place the tomatoes in a lightly greased roasting tray & bake in the preheated oven for 10 minutes, until softened.
3. Meanwhile, cook the pasta in boiling water for approximately 10 minutes or until 'al dente'. Drain well.
4. Heat the oil in a saucepan, add the garlic & chilli, cook for 2-3 minutes. Stir in most of the parsley, the lemon & the drained pasta. Stir well with plenty of seasoning to taste then stir in the cooked tomatoes.
4. Serve sprinkled with the remaining chopped parsley.