Saucy Pasta Hoops

Saucy Pasta Hoops


  • 3 TBS extra virgin olive oil
  • 1 fat clove of garlic, peeled and crushed
  • 2 tsp fresh rosemary, finely chopped
  • a healthy pinch of  chili flakes (crushed red pepper flakes)
  • 3 TBS tomato puree (tomato paste)
  • 600 ml water (2 1/2 cups)
  • 90g short tubular pasta (I used ditalini and tiny macaroni) (3/4 cup)
  • fine sea salt and freshly ground black pepper
  • 55g grated Parmesan cheese, plus more to serve
  • Fresh basil leaves (to garnish if you have them)


How to cook Saucy Pasta Hoops

  1. Heat the olive oil and garlic in a medium sized saucepan with a heavy base over medium low heat. (Make sure the garlic doesn't burn.) Cook, stirring, until very fragrant, only a minute or so, then add the rosemary and red pepper flakes.  Cook for about a minute longer.  (Again, don't let it burn.)
  2. Take off the burner and whisk in the tomato puree.  Then whisk in the water. Return to the burner and bring to a boil.  Stir in the uncooked pasta.  Season with some salt as desired and cook at a slow boil, stirring frequently until the pasta is al dente, about 12 minutes.
  3. Remove the pan from the heat and stir in the Parmesan cheese.  Taste and adjust seasoning with salt and pepper.
  4. Divide between two heated bowls and pass more parmesan for shaking over top.  If you have fresh basil, you can tear some over top.

Iklan Atas Artikel

Iklan Tengah Artikel 1

Iklan Tengah Artikel 2

Iklan Bawah Artikel