This easy and flavorful Spicy Tomato Pasta from Jamie Oliver is a quick and delicious meal perfect for any night. Made with fresh tomatoes, garlic, and chili, it’s simple to prepare and can be customized with common ingredients like your favorite pasta.
Ingredients Needed
- 1 clove of garlic
- Olive oil
- ½ a red chili
- 2 large ripe tomatoes (about 400g / 14 oz)
- 125g fresh pasta (about 4.4 oz) or 75g dried pasta (about 2.6 oz)
Pasta Dough (optional):
- 100g plain flour or Tipo 00 flour (about ¾ cup), plus extra for dusting
- 1 large free-range egg
How To Make Spicy Tomato Pasta
- Make the Pasta Dough (optional): In a mixing bowl, add 100g (¾ cup) flour and make a well in the middle. Crack in the egg, then beat it with a fork until smooth. Gradually bring in the flour, adding a splash of water if necessary. When the dough starts to come together, dust your hands with flour and form it into a ball. Knead for 4-5 minutes until smooth and elastic, then cover and rest for 30 minutes. Roll the dough thinly (around 2mm / ⅛ inch) and cut into ½ cm (¼ inch) wide strips.
- Prepare the Sauce: Peel and finely slice the garlic. Heat 1 tbsp olive oil in a saucepan over medium heat. Add the garlic and cook for 1 minute, until golden. Deseed and finely chop the chili. Roughly chop the tomatoes and add them to the pan along with the chili and a splash of water. Cook for 10 minutes, stirring regularly, until the tomatoes break down into a chunky sauce. Season with salt and pepper to taste.
- Cook the Pasta: If using homemade pasta, cook it in a pan of boiling salted water for 2-3 minutes, or according to the packet instructions for store-bought pasta. Reserve a mugful of pasta water, then drain.
- Combine and Serve: Toss the cooked pasta with the sauce, adding reserved pasta water as needed to loosen the mixture. Serve with a fine grating of Parmesan.
Recipe Tips
- Use ripe tomatoes: Ripe tomatoes will give you the best flavor and a sweeter, more vibrant sauce. Avoid overripe or underripe tomatoes for a balanced taste.
- Don’t overcook the garlic: Sauté the garlic until it just starts turning golden. Overcooking it will make it bitter and affect the sauce flavor.
- Reserve pasta water: Always save a mugful of pasta water before draining. It helps loosen the sauce and makes it creamier when mixed.
- Toss pasta and sauce quickly: Once the pasta is drained, toss it with the sauce right away to ensure it absorbs all the flavors and remains hot.
How To Store And Reheat Leftovers?
- Refrigerate: Let the leftover spicy tomato pasta cool to room temperature. Then, store it in an airtight container in the fridge for up to 2 days.
- Freeze: To freeze, let the pasta cool completely, then transfer it to a freezer-safe container or bag. It can be frozen for up to 1 month. Thaw it in the fridge overnight before reheating.
- Reheat: Heat the pasta in a pan over low heat for 5-7 minutes, adding a splash of water or olive oil to loosen the sauce. Stir occasionally until heated through.
Nutrition Facts
Serving Size: 1 serving (approximately 1 cup or 200g)
- Calories: 570
- Total Fat: 20.3g
- Saturated Fat: 3.6g
- Total Carbohydrate: 74.9g
- Dietary Fiber: 4.7g
- Sugars: 7.4g
- Protein: 22.9g
Try More Jamie Oliver Recipes:
- Jamie Oliver Spicy Sausage Pasta
- Jamie Oliver Tuna Sweetcorn Pasta
- Jamie Oliver Billy’s Bolognese Pasta
- Jamie Oliver Pici Cacio e Pepe Pasta
Jamie Oliver Spicy Tomato Pasta
Description
This easy and flavorful Spicy Tomato Pasta from Jamie Oliver is a quick and delicious meal perfect for any night. Made with fresh tomatoes, garlic, and chili, it’s simple to prepare and can be customized with common ingredients like your favorite pasta.
Ingredients
Pasta Dough (optional):
Instructions
- Make the Pasta Dough (optional): In a mixing bowl, add 100g (¾ cup) flour and make a well in the middle. Crack in the egg, then beat it with a fork until smooth. Gradually bring in the flour, adding a splash of water if necessary. When the dough starts to come together, dust your hands with flour and form it into a ball. Knead for 4-5 minutes until smooth and elastic, then cover and rest for 30 minutes. Roll the dough thinly (around 2mm / ⅛ inch) and cut into ½ cm (¼ inch) wide strips.
- Prepare the Sauce: Peel and finely slice the garlic. Heat 1 tbsp olive oil in a saucepan over medium heat. Add the garlic and cook for 1 minute, until golden. Deseed and finely chop the chili. Roughly chop the tomatoes and add them to the pan along with the chili and a splash of water. Cook for 10 minutes, stirring regularly, until the tomatoes break down into a chunky sauce. Season with salt and pepper to taste.
- Cook the Pasta: If using homemade pasta, cook it in a pan of boiling salted water for 2-3 minutes, or according to the packet instructions for store-bought pasta. Reserve a mugful of pasta water, then drain.
- Combine and Serve: Toss the cooked pasta with the sauce, adding reserved pasta water as needed to loosen the mixture. Serve with a fine grating of Parmesan.
Notes
- Use ripe tomatoes: Ripe tomatoes will give you the best flavor and a sweeter, more vibrant sauce. Avoid overripe or underripe tomatoes for a balanced taste.
- Don’t overcook the garlic: Sauté the garlic until it just starts turning golden. Overcooking it will make it bitter and affect the sauce flavor.
- Reserve pasta water: Always save a mugful of pasta water before draining. It helps loosen the sauce and makes it creamier when mixed.
- Toss pasta and sauce quickly: Once the pasta is drained, toss it with the sauce right away to ensure it absorbs all the flavors and remains hot.
Jamie Oliver Spicy Tomato Pasta