When it comes to quick and easy dinners, nothing beats the Spaghetti Tomato recipe. Read on for an even easier recipe for spirali pasta recipe.
Tomato sauce is easier to make than many traditional pasta sauces and focuses on highlighting the fresh tomatoes, cooking them just enough to make a light sauce, and leaving many chunks of tomatoes still intact. Enjoy this lovely fresh pasta dish topped with a mound of grated Parmesan cheese, preferably outside, preferably with a glass of refreshing white wine. Still looking for quicker pasta recipes? Try this spirali pasta recipe!
Spirali pasta recipe 1 — tomato pasta
- 1 lb spaghetti
- 2 tablespoons extra virgin olive oil
- 1 small yellow onion, chopped
- 3 cloves garlic, chopped
- 4 medium tomatoes, chopped (about 4 cups)
- kosher salt
- Freshly ground black pepper
- crushed red pepper flakes
- 2 tablespoons thinly sliced basil, plus more
- freshly grated Parmesan cheese, for serving
- In a large pot of boiling salted water, cook the pasta according to package directions until spoiled. Reserve 1/2 cup pasta water before draining.
- In another large pot, heat oil over medium heat. Add the onions and cook until softened, about 6 minutes. Add garlic and cook until fragrant, 1 minute longer.
- Add tomatoes and cook until juices are released. Season with salt, pepper and a pinch of red pepper flakes. Reduce heat to low and simmer for 15 minutes. Stir in basil.
- Add pasta and 1/4 cup pasta water. Toss the combination. Add more pasta water as needed to mix the sauce together.
- Sprinkle Parmesan cheese and more basil on top.
Spirali pasta recipe 2 — One-Pot Spirali Pasta with Curry
FOR THE PASTA
- 3 tbsp olive oil
- 1 tsp cumin seeds
- 6 cloves garlic, chopped
- 2 organic onions, chopped
- 1 tsp turmeric
- 2 tsp salt
- 1 tsp black pepper
- 2 tsp hot or mild curry powder, depending on taste
- 400g organic tomatoes, chopped
- 600ml water
- 1 green pepper, chopped
- 200g mixed frozen vegetables
- 250g dried spirali pasta
- Heat the olive oil in a large saucepan.
- Add the cumin seeds and heat them gently until they start to pop.
- Add the chopped garlic and onions. Fry for 5-10 minutes until they have started to soften.
- Add the tomatoes, turmeric, salt, black pepper and curry powder. Stir and leave to cook for 5 minutes. Add the pepper and the mixed veg and heat through for a further 5 minutes.
- Pour the water into the saucepan and add the pasta. Let the pasta cook, covered with a lid, for 15 minutes or until the pasta is al dente. You may need to add some more water if it dries out.
- When it’s done, spoon the pasta onto a plate or bowl then top with the grated
cheddar and mozzarella. You can put it under a low heat grill for a few minutes
to melt the cheese before serving if you like.
FAQ – Can I use a different pasta?
Sure. For light, relatively thin sauces like Pomodoro, we usually recommend long-chain pasta. Pasta is of course classic, but you can also try bucatini or angel hair pasta.