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Fresh Tomato and Chili Pasta

500g penne pasta
80ml olive oil
8 cloves garlic
1 fresh small hot chili pasta
800g ripe tomatoes
1 cup fresh parsley
40g Parmesan cheese flakes

How to cook:
  • Cook pasta, in large sauce pan of boiling water, uncovered, until just tender [al dente], drain.
  • Meanwhile, heat oil in large frying pan, add garlic and chili cook stirring about 1 minute or until fragrant.
  • Add tomato and parsley, remove from heat.
  • Add sauce mixture to pasta and toss gently to combine.
Sprinkle with Parmesan flakes.

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