Wednesday, 26 June 2013

Casarecce With Tomato And Chilli

1 garlic clove, thinly sliced1 small red chilli, finely chopped
50ml Passata

8 cherry tomatoes,halved
flat-leaf parsley, chopped
150g dried casarecce

olive oil

Put a pan of water on to boil. once boiling put a couple of pinches of salt into your boiling water and add the casarecce to cook.
Add a good glug of olive oil to a frying pan over a medium heat, then add the garlic and chilli, cook for a couple of minutes then add the passata and tomatoes. Stir for a couple of minutes and let cook till your casarecce is ready.
Once your pasta is cooked,
add it to the pan along with the chopped rocket leaves. Stir or toss for a minute or two to coat the pasta.
Serve right away, topped with some grated Parmesan.

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