30 Minute Garlic & Tomato Pasta
This summery pasta dish is quick, easy and delicious - ideal for any lunch or dinner.
Substitutes?
- No cherry tomatoes? Use regular diced tomatoes instead.
- Need more protein? Add chickpeas or white beans.
- No spaghetti? Use any pasta you'd like.
- Vegetarian/vegan? Swap out parmesan for your favourite cheese (or vegan cheese).
Prep time: 5 minutes
Cook time: 15 minutes
Total time: 20 minutes
Servings: 2
Ingredients:
250 g cherry tomatoes
2 tbsp extra virgin olive oil
1 garlic clove (grated)
½ tsp chilli flakes
10 basil leaves (torn)
4 tbsp parmesan (grated)
salt & pepper
200 g spaghetti (cooked al dente)
Recipe:
- Heat the olive oil in a large frying pan. Add the cherry tomatoes and cook until softened. Add the garlic, chilli flakes and a pinch of salt and cook until fragrant (about a minute).
- Carefully mash the tomatoes to release their juices. Reduce the heat and continue cooking until the tomatoes burst (about 5 minutes), creating a sauce.
- Add the cooked pasta to the tomato sauce, along with the basil and the cheese. Toss to combine, then dish up and enjoy!
How to store
Store in an airtight container in the fridge for up to 3 days, or in the freezer for up to 2 months.
