Tomato and chilli pasta
This Tomato and Chilli Pasta features fresh tomatoes, a hint of chili powder, and creamy ricotta for a delightful balance of sweet and spicy flavours. It's a quick and easy dish, perfect for weeknight dinners.
Cook time 10 min
Prep time 10 min
Ingredients:
1 lb tomatoes1 tsp chili powder
2 tbsp vinegar
2 garlic cloves
2 tbsp capers
1 tbsp honey
2 tbsp orange zest
1 tbsp orange juice
12 oz pasta
2 tbsp butter
1 cup fresh parsley
4 cups arugula
1 cup ricotta cheese
Tomato and chilli pasta with ricotta is a delightful and easy-to-make dish that brings together the robust flavors of fresh tomatoes, the heat of chili powder, and the creaminess of ricotta cheese. This vibrant pasta recipe is perfect for a quick weeknight dinner and is guaranteed to impress your family and guests with its unique combination of sweet, savory, and spicy tastes.
Instructions:
- Wash and chop the tomatoes into small chunks.
- In a large skillet over medium heat, add the chopped tomatoes.
- Add the 1 tsp chili powder, 2 tbsp vinegar, minced garlic, 2 tbsp capers, 1 tbsp honey, 2 tbsp orange zest, and 1 tbsp orange juice.
- Stir well to combine all the ingredients.
- Let it simmer for about 10-15 minutes, stirring occasionally until the tomatoes break down and the sauce slightly thickens.
- While the sauce is simmering, bring a large pot of salted water to a boil.
- Add 12 oz pasta and cook according to the package instructions until al dente (typically 8-10 minutes).
- Drain the pasta, reserving about 1 cup of the pasta water.
- Once the pasta is cooked and drained, add it to the skillet with the tomato sauce.
- Add the 2 tbsp of butter and toss well to coat the pasta.
- If the sauce is too thick, add a splash of the reserved pasta water to reach your desired consistency.
- Turn off the heat and add the freshly chopped parsley to the skillet.
- Add the 4 cups of arugula and mix until just wilted.
- Divide the pasta between serving bowls.
- Top each serving with a generous dollop of ricotta cheese.
- For additional flavor, you can garnish with extra orange zest, chopped parsley, or a drizzle of olive oil.
- Serve immediately and enjoy your delicious Tomato and Chilli Pasta!
This tomato and chilli pasta is sure to become a staple in your home. The combination of tangy tomatoes, mild heat from the chili, and creamy ricotta makes for an unforgettable meal. Serve this dish alongside a fresh green salad or some crusty bread for a complete dinner. Enjoy your flavorful and satisfying meal!
Tomato and chilli pasta FAQ:
You can use any type of pasta you prefer, but spaghetti, penne, or fettuccine are great options that hold the sauce well.
Typically, you should cook the pasta for 8-10 minutes, following the package instructions for your specific pasta type.
Yes, you can substitute ricotta with cream cheese, mascarpone, or a dairy-free alternative such as cashew cream, depending on your dietary needs.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet or microwave with a splash of water to help restore moisture.
If your sauce is too thick, add a splash of the reserved pasta water gradually until you reach your desired consistency.
Cooking Tips:
- Use fresh, ripe tomatoes for the best flavor. You can also blanch and peel the tomatoes to enhance the dish.
- If you prefer a milder sauce, adjust the amount of chili powder to your taste.
- Cook your pasta until it is al dente, as it will absorb the sauce better and provide a satisfyingly chewy texture.
- Freshly squeeze your orange juice right before adding it to the sauce to ensure maximum flavor and aroma.
- Reserve some pasta water and add it to the sauce if it becomes too thick or dry.
- Garnish with extra fresh parsley and a drizzle of olive oil for added freshness and flavor.
- You can crumble some extra ricotta or another soft cheese on top for an even richer texture.
Nutrition Facts
4 ServingsCalories 500kcal
Protein 20g
Carbohydrates 80g
Fiber 6g
Sugar 9g
Fat 13g
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