ONE PAN Garlic Tomato Pasta (15 Min) Ultra-Silky Garlic Chili Sauce

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast offers a cheesy flavor with fewer calories.

fresh tomatoes

🥗Healthier: canned tomatoes

💰Cheaper: canned tomatoes

Canned tomatoes are more affordable and have a long shelf life.

In a large frying pan (large enough for spaghettini length to fit) over medium-low heat, heat olive oil until shimmering.

Add shallots and cook until soft and sweet.

Add the anchovies and crush them into the pan.

Add garlic and chili, cook until golden and fragrant.

Stir in tomato paste, let it sizzle for 30 seconds to deepen the flavour.

Add chopped tomato and a pinch of salt, cook 2 minutes until softened.

Add dry spaghettini and 2 cups hot water and 1 cup chicken stock. Bring to a simmer, reduce to medium-low, cover, and cook 2 minutes, stirring occasionally. Season with salt and cracked black pepper.

Remove lid, add more water/stock if needed (depends on thickness of pasta), and cook 4-5 minutes, tossing until pasta is al dente and liquid has thickened into a silky sauce. (Note: my pasta cooks in 9 minutes, if yours indicates a longer time, keep the lid on a few minutes longer, roughly 30 seconds per extra minute of cook time).

Turn off heat. Add Parmigiano, parsley, and basil. Toss until sauce clings to every strand. Serve immediately.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens