Spaghettini with Cherry Tomatoes, Garlic & Chilli

Beautiful ingredients, simple techniques & packed full of flavour! Simplicity at it's finest!

23rd October 2015

Serves 4.

If I had to choose to only eat one thing for the rest of my life, this pasta would be right up there in the top three meals (I can never actually choose what it would be). Simple pastas have to be one of the best culinary inventions in the whole entire world! Thank you Italy! It really does make you feel like simple is alwaysssss better and not just because it’s easier & quicker to cook but because the flavours are out-of-this-world.

It’s the perfect pasta recipe for a super relaxing and chilled out Friday night dinner at home or fantastic as a lazy Sunday lunch with family and friends. The best thing about it is that you can easily add extra ingredients in as you please. Wine is obviously essential in both (any) scenarios!

You can also see us cooking this up in the WTC kitchen by heading on over to our YouTube Channel. Subscribe if you’re wanting to see more videos :)

P.S If you cook one of our recipes, remember to tag us on Instagram & Twitter with #wtcgram! We absolutely love seeing them :)

Spaghettini with Cherry Tomatoes, Garlic & Chilli Beautiful ingredients, simple techniques & packed full of flavour! Simplicity at it's finest! Serves https://www.whattocook.com.au/wp-content/uploads/2015/10/Spaghettini-with-Vine-Ripened-Tomatoes-Chilli-Garlic-What-To-Cook-43-1400x784.jpg Ingredients: 40ml olive oil 2 tsp chilli flakes (more or less depending on personal taste) 3 cloves garlic, sliced 1/2 cup fresh parsley, chopped 1 punnet cherry tomatoes, halved Sea salt 400g spaghettini pasta Cooking salt Freshly grated parmesan cheese Instructions:
  1. Bring 4L of well-salted water to a boil in a large pasta pot. Meanwhile, heat olive oil in a large fry pan or cast iron pan over a medium heat.

  2. Add the chilli flakes & garlic and gently saute for a couple of minutes, until the garlic is soft & fragrant.

  3. Add the cherry tomatoes and half of the parsley (reserve the rest for serving). Season to taste and let simmer away gently.

  4. Add the pasta into the salted boiling water and cook according to the packet instructions until al-dente. Once the pasta has cooked to perfection, ladle it into the pan along with some pasta water.

  5. Sprinkle with remaining chopped parsley and grated parmesan cheese. Serve it up and enjoy :)

Step-by-Step

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Ingredients

40ml olive oil
2 tsp chilli flakes (more or less depending on personal taste)
3 cloves garlic, sliced
1/2 cup fresh parsley, chopped
1 punnet cherry tomatoes, halved
Sea salt

400g spaghettini pasta
Cooking salt

Freshly grated parmesan cheese


Method

  1. Bring 4L of well-salted water to a boil in a large pasta pot. Meanwhile, heat olive oil in a large fry pan or cast iron pan over a medium heat.

  2. Add the chilli flakes & garlic and gently saute for a couple of minutes, until the garlic is soft & fragrant.

  3. Add the cherry tomatoes and half of the parsley (reserve the rest for serving). Season to taste and let simmer away gently.

  4. Add the pasta into the salted boiling water and cook according to the packet instructions until al-dente. Once the pasta has cooked to perfection, ladle it into the pan along with some pasta water.

  5. Sprinkle with remaining chopped parsley and grated parmesan cheese. Serve it up and enjoy :)

 
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