step by step guide to prepare quick Tomato, cheese & chilli pasta

Hey there., I hope you’re having an incredible day today. Today, we’re going to make a special dish, Tomato, cheese & chilli pasta. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Tomato, cheese & chilli pasta is one of the most favored of recent trending foods on earth. It is simple, it is quick, it tastes delicious. It is enjoyed by millions every day. They are fine and they look wonderful. Tomato, cheese & chilli pasta is something that I’ve loved my entire life.

Table of Contents

Ingredients

  • 500g penne rigate
  • 1 tablespoon olive oil
  • 1 medium white onion, peeled, finely chopped
  • 2 garlic cloves, crushed
  • 2 small fresh red chillies, de-seeded, finely chopped
  • 1 400g can whole peeled tomatoes, undrained, chopped
  • 2 tablespoons water
  • Salt & ground black pepper, to taste
  • 1/3 cup roughly chopped Continental parsley
  • 75g (1 1/4 cups) shredded Romano cheese
  • 180g bocconcini cheese, drained, sliced

Method

  • Step 1
    Cook pasta in a large saucepan of salted boiling water following packet directions until al dente.
  • Step 2
    Meanwhile, heat olive oil in a frying pan over medium heat. Add onion, garlic and chillies and cook for 3-4 minutes or until onion is soft. Stir in the undrained tomatoes, water, salt and pepper. Simmer, uncovered, for 3-4 minutes. Remove from heat and stir in the parsley. (See microwave tip.)
  • Step 3
    Preheat grill on medium-high. Drain pasta and return to the saucepan. Add the tomato mixture and 30g (1/2 cup) Romano cheese and toss to combine. Transfer to a large, shallow heat-resistant dish. Top with the bocconcini slices and sprinkle evenly with the remaining 45g (3/4 cup) Romano cheese. Place under preheated grill and cook for 4-5 minutes or until cheese melts.

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