It will take you only 20 minutes to throw this pasta together and turn the heat up on your Friday night.
Ingredients
- 400g linguine (see note)
- 1 tablespoon olive oil
- 8 anchovies, drained, roughly chopped (optional)
- 3 garlic cloves, crushed
- 1kg ripe tomatoes, chopped
- 1 to 2 birdseye chillies, deseeded, finely chopped (see note)
- 1 cup basil leaves, torn
- 1/2 cup grated parmesan cheese
Method
- Step 1Cook pasta in a large saucepan of boiling salted water, following packet directions, until tender.
- Step 2Meanwhile, heat a heavy-based non-stick frying pan over medium-high heat. Add oil, anchovies and garlic. Cook for 1 minute. Add tomatoes and chillies. Cook for 5 minutes, or until tomatoes are tender but still hold their shape.
- Step 3Drain pasta and return to saucepan. Add tomato mixture, basil, and salt and pepper. Toss over low heat until well combined and heated through. Divide between 4 serving bowls. Top with parmesan. Serve.
- Low sugar
Nutrition
2124 kj
Energy
11g
Fat Total
3g
Saturated Fat
7g
Fibre
21g
Protein
16mg
Cholesterol
623.84mg
Sodium
6g
Carbs (sugar)
77g
Carbs (total)
All nutrition values are per serve
Notes
Note 1: Substitute other long pasta, such as fettuccine or spaghetti, for the linguine. Note 2: Birdseye chillies are the small red ones.
- Author: Kim Meredith
- Image credit: Mark O'Meara
- Publication: Super Food Ideas
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