Chilli Basil Passata

Chilli Basil Passata

Cooking time: 20 minutes, serves 

 

  • 400g Vetta High Fibre Spaghetti
  • Half an onion, diced
  • 3 x garlic cloves, diced
  • 2 x tablespoons olive oil
  • Salt and cracked pepper, to serve
  • 1 x whole fresh chilli, thinly sliced
  • 1 x bunch fresh basil (plus extra for serving)
  • 200ml passata sauce
  • Parmesan cheese to serve (optional) 
  1. Cook pasta according to packet instructions. Drain and put aside.
  2. Heat olive oil in a frying pan. Add diced onion and garlic and cook over a medium heat until lightly golden.
  3. Add passata sauce into frying pan and stir through. Simmer contents of frying pan for 10 minutes.
  4. Add the basil leaves to the sauce and stir through. Turn off the heat.
  5. Stir sauce, a splash of olive oil and parmesan cheese through with pasta until well combined.
  6. To serve, top pasta with chilli, basil leaves, generous amount of grated parmesan and season with salt and cracked pepper.