One board to chop, one pan to wash… what could be bad? This dish is from the jarred red peppers (which are lightly pickled in a salty, sugary, brine), sweet from the tomatoes, creamy from the starch the pasta lets off, and wonderfully fresh from the greens. Feel free to swap the arugula for spinach, the basil for mint, add some toasted pine nuts to garnish, etc etc etc etc! This is seriously the perfect weeknight supper, dinner’s on the table in 20 minutes.
- 1 tablespoon olive oil
- 1 red onion, sliced
- 1/2 teaspoon red chili flakes
- 1 pint cherry tomatoes
- Salt & pepper
- 1/2 jar roasted red pepper
- 300g pasta (I love a long pasta because I love twirling pasta on a fork – but any shape will work here)
- 3 cups of water
- 1/2 cup parsley, chopped
- 1/4 cup basil leaves, chopped
- Arugula, a few generous handfuls
- Olive oil (preferably extra virgin – to finish the dish)
Place your largest pan on medium high heat and add in the olive oil. Now half the red onion, slice it thinly and add to the pan along with the chili flakes. Stir well and allow to cook for 5 minutes while you half your cherry tomatoes before adding those in too with a generous pinch of salt and a not so generous pinch of pepper. While the tomatoes begin to break down (3-5 minutes), drain and chop your peppers then and add them to the pan. Stir, then add in the pasta and water. Cover, bring to a boil, then reduce the heat to medium-low. Stir every 2 minutes until the pasta is fully cooked through and all the water is absorbed. I find this takes a minute or two longer than it says on the package. Taste for salt, then finish off with the fresh herbs and arugula, stirring well and allowing the heat of the pasta to wilt the greens. Serve topped with a drizzle of good olive oil. Yum.