Cherry Tomato, Chilli and Lemon Pasta Sauce
Serves: 2
Ready in: 30 to 60 mins
Cost Cutting Eco Friendly Vegan Friendly
This beautiful silky ruby red oily sauce has a slight kick of chilli and sharp lemon flavour. It's very easy to make; simply serve with penne, your favourite garlic bread and of course, a glass of vegetarian red wine
Ingredients:
extra virin olive oil1 garlic clove
3-4 Shallots
1/2 red chilli
small punnet of cherry tomatoes
1 1/2 tbsp tomato puree
1 tbsp lemon juice
bunch of flat leaf parsley
3 or 4 basil leaves chopped/ripped
salt and pepper
penne pasta or spaghetti
method:
- Put punnet of cherry tomatoes in jug and cover in boiling water for 1 or two minutes then peel all skin off tomatoes - half the peeled tomatoes. Salt and pepper.
- Put a good glugg of extra virgin olive oil in a wok style frying pan. Be generous - put lots of oil in - cover the bottom with a good half centimetre.
- Finely chop garlic and chilli and add to cold oil. Slowly bring oil to heat. As the garlic starts to dance, add finely chopped shallots and simmer all until shallots have softend.
- Add halved tomatoes, flat leaf parsley, basil, lemon juice. Simmer for 5 - 10 mins. Add tomato puree till sauce turns bright red - simmer for further 5 mins.
- Add sauce to your favourite pasta and serve with garlic ciabatta and a glass of shiraz. Grated cheese for garnish.
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