Name: Garlicky tomato pasta
Cook time: 30 min
Total time: 30 min
Yield: 2
Cuisine: British
Ingredients: 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

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Garlicky tomato pasta

Garlicky tomato pasta

Barney Desmazery

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Serves 2

Easy

Cook: 20 mins - 30 mins

A star rating of 4.4 out of 5.8 ratingsRate

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Use your cupboard ingredients for a vegetarian treat for two

Easily doubled

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

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

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Nutrition: per serving

kcal617
fat19g
saturates3g
carbs102g
sugars0g
fibre6g
protein16g
salt0.1g

low

Method

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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