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Quick tomato Aglio olio e pepperoncino

All Areas > Food & Drink > Vegan

Author: Verena Barth, Posted: Thursday, 3rd January 2019, 11:00

Tomato Aglio olio e pepperoncino Tomato Aglio olio e pepperoncino

You may think this recipe has a fancy name, but this classic Italian pasta dish couldn’t be easier to cook. This healthy meal is ideal for cooking mid-week when you’re short on time and inspiration!

250g whole-wheat spaghetti
250g cherry tomatoes
4 cloves of garlic
Fresh parsley, a small bunch optional
3-4 tbsp olive oil
2 tsp red wine vinegar
1 tsp chilli flakes
Sea salt and black pepper for seasoning


1. Start by boiling water for the pasta in a large pot. Cook the pasta according to the packet instructions, adding a bit of salt for a nicer taste.

2. Whilst the pasta is cooking, peel and slice the garlic into thin discs. Then wash the tomatoes and quarter them.

3. Place a large frying pan on medium heat and add the olive oil and garlic. Fry the garlic until golden brown, then add the tomatoes and chilli flakes. Let it simmer for a few minutes until the tomatoes have reduced. Keep stirring the mixture.

4. With a wooden spoon, slightly press the tomatoes to release liquid. Once the sauce has a slightly reddish colour, it’s good to go.

5. Check on your pasta. Once ready, don’t drain the pasta. Instead use tongs to move it from the pot into the frying pan. By not draining the pasta, we can use some of the cooking water for the sauce.

6. Mix everything together. Add the red wine vinegar, some black pepper and sea salt for seasoning. Depending on your taste preference, you may want to add more chilli flakes.

7. If using parsley, tear up the washed parsley and sprinkle over the dish. Ready!

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