Get all your anti-oxidants in this stunningly simple, tasty pasta dish
When you need some anti-oxidants, then this spiced cherry tomato fettuccine dish is the one for you.
- SERVES: 4
- PREP TIME: 10 mins
- COOK TIME: 1.5 hrs
- DIFFICULTY: easy
Spiced cherry tomato fettuccine
This Ottolenghi recipe is so simple, yet such a winning dish.
I first made this dish when we were hosting the 8th annual Gunstone Family Staycation.
It’s a mad affair with 12+ family.
Lots of noise, chat, laughter and loads of cooking.
Everyone takes turns, teaming up in pairs over the week to cook.
But everyone is always hanging around the cooks, helping chop, slice, and stir so it’s always a family affair.
I love it.
During this particular staycation, we had some classic English weather. Rain.
So, I decided to do an Italian themed meal.
With the idea being we cook loads of dishes.
Then sit down and spend hours slowly eating our way through all these incredible courses.
Of course, who was I kidding?!
This family can’t contain themselves when food is presented.
It’s almost a fight of the fittest when it comes to ensuring you get fed.
Hands everywhere, diving for food.
So, needless to say, my dream of a slow Italian afternoon was quite quickly smashed.
As within an hour all the food we cooked over 4 hrs, was gone.
But one of those fab dishes was this cherry tomato sauce with spaghetti.
I know it sounds too simple to be that incredible.
But it is tasty.
And the addition of ancho chillies is the trick to making this interesting.
So, I highly recommend giving it a go.
It’s super easy to make.
And if you do try an Italian-style meal with your family or friends.
Then good luck!
I hope you have better luck than me at restraining them.
Spiced cherry tomato fettuccine recipe
- 90ml olive oil
2 garlic cloves, peeled and sliced very thinly
1kg cherry tomatoes, cut in half
½ tsp caster sugar (or a bit more or less, depending on the tomatoes’ sweetness)
2 dried ANCHO CHILLIES, roughly torn
20g basil leaves, torn, plus 5g extra, finely chopped just before serving, to garnish
35g parmesan, finely grated
- Put 75ml of the oil in a large saute pan on a medium-high heat. Once hot, add the garlic and fry for up to a minute, stirring a few times, until it’s just starting to caramelise.
- Add the tomatoes (be gentle, or the oil may spit), sugar, chillies and half a teaspoon of salt.
- Add 200ml water and stir through for four minutes, until the tomatoes are starting to break down and the liquid is bubbling.
- Turn down the heat to medium-low and cook for an hour, stirring every once in a while, until the tomatoes have completely broken down and the sauce has thickened. Stir through the torn basil and keep somewhere warm.
- Bring a large saucepan of salted water to boil, add the pasta and cook for 10-12 minutes (or according to the instructions on the packet), until the pasta is cooked but still retains a bite.
- Drain, return the pasta to the pan and stir in the remaining oil.
- Divide the spaghetti between the bowls, spoon over the tomato sauce, sprinkle over the parmesan and serve at once, with a sprinkle of finely chopped basil on top.