Comforting, Garlic-Heavy 10 minute Pasta

 

There’s a lot of power in a meal that can be prepared in a pinch and the key to avoiding stress at mealtimes is having a pantry full of staples that you can whip into something quick and tasty.

Whilst pasta should always be in there, we suggest keeping a few spunky ingredients which can just boost the flavour profile – and with just a handful of these ingredients ––you’re only ever a few minutes away from a simple, flavour-packed dinner – which is great for when you don’t have much energy but you’ve got to do something quick! (The longest bit of this recipe is the boiling of the water)

Pantry Pasta

Serves 4-6

Prep time: 5 minutes

Cooking time: 10 minutes

 
 

Ingredients

500g spaghetti

2 tbsp olive oil

1 shallot (or small brown onion), peeled and sliced

1 punnet cherry tomatoes, halved

4 garlic cloves, minced

2 tbsp tomato paste

4 anchovies, chopped

¼ cup chopped parsley

½ tsp chilli flakes (optional)

120g baby rocket

¼ cup grated parmesan cheese

Method

  1. In a deep frypan with a lid, pan fry the shallot and cherry tomatoes in olive oil over medium to high heat for three minutes.

  2. Add garlic, tomato paste, chilli and anchovies and saute for a further 2 minutes.

  3. Add the pasta, 700 ml water and parsley, toss well then reduce heat to medium and cover for five minutes or until water is nearly evaporated and the pasta is al dente.

  4. Toss pasta with parmesan and an extra drizzle of oil.

  5. Serve immediately or eat straight from the pan.

 
THOMAS NEWFIELD