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Spicy Tomato Pasta
This spicy tomato pasta is the perfect standby meal. It's quick and easy to prepare and makes a great midweek meal with tasty leftovers too if you make enough!
Course
Main Course, pasta
Cuisine
Italian
Prep Time
10
minutes
minutes
Cook Time
15
minutes
minutes
Total Time
25
minutes
minutes
Servings
2
Calories
531
kcal
Author
Corina Blum
Ingredients
150
g
pasta
1
tablespoon
cooking oil
1
pepper
red, orange or yellow, cut into slices
1-2
birdseye chilli peppers
thinly sliced
1
onion
peeled and sliced
1
clove
garlic
crushed
2
tablespoon
tomato puree
400
g
tinned chopped tomatoes
1
teaspoon
dried oregano
or basil
3
tomatoes
cut into wedges
30
g
cheese
grated (optional)
Instructions
Put the pasta on to boil until al dente.
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 to be softer.
Then, add the tomato puree, chopped tomatoes and oregano. Bring to the boil and simmer. Stir in the fresh tomatoes near the end and heat through.
When the pasta is done, the sauce is ready. Serve with grated cheese on top.
Notes
Nutritional information is approximate and a guideline only.
Nutrition
Calories:
531
kcal
|
Carbohydrates:
85
g
|
Protein:
19
g
|
Fat:
14
g
|
Saturated Fat:
4
g
|
Cholesterol:
15
mg
|
Sodium:
378
mg
|
Potassium:
1341
mg
|
Fiber:
9
g
|
Sugar:
18
g
|
Vitamin A:
2200
IU
|
Vitamin C:
53.5
mg
|
Calcium:
231
mg
|
Iron:
4.8
mg