Tomato Basil Pasta
A bold and comforting pasta dish with a spicy kick, combining rich tomato Napoli sauce, aromatic garlic, fiery red chili, and umami-packed Grana Padano cheese. Perfect for cozy dinners or casual gatherings.
Equipment
- 1 Medium saucepan For preparing sauce base
- 1 Tongs For tossing pasta
- 1 Pasta Pot To boil linguini
- 1 Cheese Grater or Shaver For Grana Padano garnish
Ingredients
- 180 g Linguini Pasta Cooked
- 170 g Napoli Sauce
- 40 ml Vegetable Stock
- 5.6 g Red Chili (sliced) Fresh
- 5 ml Garlic Oil
- 2 g Salt
- 1 ml Black Pepper (Ground)
- 3.4 ml Grana Padano Cheese (shaved) Aged 12-month
- 1 ml White Vinegar (Peppercorn)
- 2 g Garlic Butter Croutons For garnish
- 3.4 g Basil (Fresh) For garnish
- 10 g Butter Replacement (low-fat)
Instructions
- In a medium saucepan, add garlic oil and red chili. Sauté until aromatic and golden. Add butter replacement and let it melt, foaming slightly to release flavor.
- Pour in the Napoli sauce and bring to a gentle boil. Stir well to combine with the chili and garlic base.
- Add the linguini pasta into the sauce. Use tongs to coat the pasta evenly. Adjust the sauce consistency with a splash of vegetable stock if too thick.
- Season with salt and pepper. Toss everything together until glossy and heated through.
- Serve in a warm bowl. Top with shaved Grana Padano, fresh basil leaves, and toasted garlic butter croutons.
Notes
– Use bronze-cut linguini for better sauce absorption.
– Add protein like grilled prawns or chicken for variation.
– Can be made vegan with plant-based butter and vegan cheese.
– Save a bit of pasta water to adjust sauce consistency.
– Add protein like grilled prawns or chicken for variation.
– Can be made vegan with plant-based butter and vegan cheese.
– Save a bit of pasta water to adjust sauce consistency.