Meals and Courses

Rich Tomato and Chilli Spaghetti

cook 20 mins
Ingredients
  • 250 g (8 oz) dried spaghetti
  • 2 tablespoons olive oil
  • 2 shallots, finely chopped
  • 1 red chilli, finely chopped
  • 2 garlic cloves, thinly sliced
  • 500 g (1 lb) tomatoes, roughly chopped
  • 3 tablespoons sun-dried tomato paste
  • 150 ml (1/4 pint) red wine
  • 6 tablespoons chopped parsley
  • salt and pepper
  • freshly grated Parmesan cheese, to serve (optional)
Directions
  • Bring a large saucepan of lightly salted water to the boil and cook the spaghetti for 8–10 minutes until just tender. Drain, return to the pan and toss with 1 tablespoon of the oil.
  • Meanwhile, heat the remaining oil in a large, heavy-based frying pan and cook the shallots, chilli and garlic over a medium heat, stirring frequently, for 2–3 minutes until slightly softened. Add the tomatoes, increase the heat and cook, stirring occasionally, for 5 minutes until beginning to soften. Stir in the tomato paste and wine, cover and simmer for 10 minutes until thick and pulpy.
  • Stir in the parsley and season with pepper. Add the cooked spaghetti and toss well to coat in the sauce. Serve with freshly grated Parmesan, if liked.
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