Garlic and Chilli Pasta
Fresh pasta tossed in an authentic, slow-simmered Italian sauce, enriched with aged cheese, fresh herbs, and extra virgin olive oil.
Ingredients
- • 200 g rigatoni
- • 120 g cherry tomatoes (sliced in half)
- • low calorie cooking spray
- • salt and freshly ground black pepper (to taste)
- • 1 red onion (peeled and diced)
- • 1 red chilli (deseeded and diced )
- • 1 clove garlic (peeled and crushed)
- • 45 g reduced fat feta-style cheese (crumbled)
- • 8 black olives (sliced in half)
- • 10 g fresh basil (chopped )
Preparation Steps
Preheat the oven to 220ºC. Cook the pasta according to the packet instructions - this is usually about 10 minutes. Then drain well.
Place the tomatoes onto a baking tray and spray with low-calorie cooking spray, then season with salt and pepper to taste. Roast for 20 minutes, or until the tomatoes have a slightly wrinkled appearance. Set aside.
Spray a large frying pan with low-calorie cooking spray and set on a medium heat. Add the onion, chilli, and garlic. Then fry for 8-10 minutes, until softened.
Add the cooked pasta and roasted tomatoes to the frying pan.
Sprinkle in half of the crumbled feta-style cheese, and give it a good stir.
Serve topped with the remaining feta, the olives, and the basil leaves.