Meals and Courses

Rich Tomato and Chilli Spaghetti

cook 20 mins
  • 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)
  • 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.
Like This? Try These
More on Food