This is my number one standby meal and I seem to make it at least once every couple of weeks, sometimes even once a week. Amazingly, when I first had it it was my husband (who was then my new boyfriend) who cooked it for me and I found it rather too spicy, even though he had made it much less spicy than I now make it myself. I soon caught his chilli addiction and this became not just his but also one of my favourites.
Enough pasta for 2 people
400g tin of chopped tomatoes
1 or 2 birdseye chillis, finely diced
3 tomatoes cut into thick wedges
1 yellow or red pepper, sliced
1 onion, sliced
1 clove of garlic, crushed
teaspoon of dried oregano
Grated cheese to serve (optional)
How to make spicy tomato pasta
1. Put the pasta on to boil until al dente
2. Stir fry the pepper and chilli pepper with a little oil. Add the onions and garlic. I like to still have a little crunch in the onions but you could add then earlier if you prefer them more well done. Then, as I don’t want the real tomatoes to disintegrate into the sauce I add then last at the same time as the chopped tomatoes and oregano. Bring to the boil and simmer.
3. When the pasta is done, the sauce is ready. Serve with grated cheese on top.