Tomato, chilli and basil pasta

Cooking Meat Tomato, chilli and basil pasta

Olives and fresh herbs take this simple arrabiata pasta to whole new level.

Lables: High protein Low carb Low fat Lower gi Egg free Fish free Peanut free Sesame free Shellfish free Tree nut free
  1. Cook pasta in a large saucepan of boiling, salted water, following packet directions until tender. Drain, reserving 1/3 cup cooking liquid.
  2. Meanwhile, heat oil in a large, deep-frying pan over medium-high heat. Add onion. Cook, stirring, for 3 minutes or until softened. Add garlic, chilli and thyme. Cook, stirring, for 2 minutes or until fragrant. Add tomato paste. Cook, stirring, for 1 minute. Stir in tomato sauce and stock. Season with salt and pepper. Bring to the boil. Reduce heat to low. Simmer for 20 minutes or until sauce has thickened slightly.
  3. Add pasta to pan with reserved cooking liquid, olives and basil. Toss gently for 2 minutes or until heated through. Serve topped with parmesan and basil.

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375g dried linguine pasta
1 tbsp olive oil
1 brown onion, finely chopped
3 garlic cloves, crushed
2 long red chillies, seeded, thinly sliced
2 tsp fresh thyme leaves
2 tbsp tomato paste
2 cups Fresh tomato sauce
1/4 cup Massel chicken style liquid stock
1/2 cup pitted kalamata olives, halved
3/4 cup fresh basil leaves, sliced
shaved parmesan and fresh baby basil leaves, to serve

Adv

Autors
Preparation time
10
Cooking time
35
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Meat
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