Quick Fierce Pasta
You can knock this up in 15 minutes, and make it as spicy or mild as you like. If you make extra, it'll also keep and be an excellent salad.
Serving per person
2 cloves garlic, sliced
1 tbls pinenuts
10-12 cherry tomatoes, halved
pinch of dried parsley
1 inch red chilli, chopped
squeeze of lemon juice
2-3 handfuls penne or fusilli
1-2 tbls olive oil (light & extra virgin)
Boil the pasta in plenty of salted water for 12 minutes.
Meanwhile, dry fry the pinenuts until browned. Tip them onto a plate and let the pan cool for a few mins before ading in oil for the next part (else it'll burn).
Saute the garlic and chilli in a little light olive oil. Don't allow them to brown. After a couple of mins add in the tomatoes. Saute for another five mins or so.
When the tomatoes are softened, add in the lemon juice and a dash of extra virgin olive oil. Add a pinch of herbs - fresh if you have any hanging about.
When the pasta's cooked, drain and add to the sauce, stirring thoroughly. Garnish with pinenuts.
If there are leftovers, keep the pinenuts seperately, so they don't go soggy.
Good with fresh brown bread, or on it's own