Recipe

SOLANATO™ BASIL AND CHILLI SPAGETTINI

4
Serves
15 MINS
Prep Time
8 MINS
Cook Time
7
Ingredients
Ingredients
Method
  • 3 x 200g Sweet Solanato™ Tomatoes
  • 375g spagettini
  • 1/4 cup extra virgin olive oil
  • 4 garlic cloves, crushed
  • 2 long red chillies, finely chopped
  • 1/2 cup finely grated parmesan, 3/4 cup torn basil leaves
  • finely grated parmesan & small basil leaves to serve, extra
  1. Cook spagettini in a large saucepan of lightly salted boiling water for 5 minutes, or until tender. Drain. Return to saucepan. Keep warm.
  2. Meanwhile, halve 2 punnets of Solanato™ tomatoes and leave the third whole. Heat a non-stick pan over medium-low heat. Add the oil, garlic and chilli. Cook, stirring for 1 minute, or until garlic is light golden. Increase heat to medium-high, add all the tomatoes. Cook, shaking pan often for 3-4 minutes or until tomatoes start to collapse. Season with salt and pepper.
  3. Add the tomatoes, parmesan and basil to the spagettini. Toss well to combine.
  4. Divide the spagettini between serving bowls. Top with extra parmesan and baby basil leaves. Serve.
Tip: Add 200g chopped cooked bacon or 2 cups cooked chicken to the pasta for extra protein. Tip: The chilli is fairly mild but to reduce the heat even further, deseed the chillies.