Pasta al Pomodoro e Basilico

Pasta al Pomodoro e Basilico

A fantastic weeknight meal guaranteed to make the whole table happy!


  • 50g red rice noodle with chia
  • ⅓ cup tomato paste
  • ½ cup diced or puréed tomatoes
  • 2 cloves of garlic, minced
  • 1 tsp red pepper flakes
  • 8 ml olive oil
  • 1 large fresh basil sprig
  • 1 tbsp unsalted butter
  • ¼ cup of grated parmesan or pecorino


  1. Cook the pasta in boiling salted water for about 7 minutes or until al dente. Stir pasta often to prevent the noodles from sticking. Drain, cover with cold water and drain.
  2. In a frying pan, saute the garlic over medium heat with olive oil. Add red pepper flakes; cook for 1 minute more. Add tomato paste, basil sprig, and reduce heat. Stir in the diced or puréed tomatoes and ground black pepper to taste. Simmer on low heat for about 10 -15 minutes. Remove basil sprig and discard.
  3. Add pasta and toss well with the butter and grated cheese.
  4. Serve and enjoy!

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  • Richard Blossom