Spicy Tomato Basil Pasta
This Spicy Tomato Basil Pasta is vibrant and full of flavor, with bright tomatoes, spicy Calabrian chili peppers, and lots of fresh basil and garlic.
Servings: 4 people
Ingredients
- 8 oz. DeLallo Fusilli Col Buco
- 3 tbsp olive oil
- 6-8 large garlic cloves minced
- 15 oz. cherry tomatoes halved
- 1 tsp kosher salt
- ¼ black pepper
- 2 tbsp DeLallo Tomato Paste
- 1 cup DeLallo San Marzano Style Italian Tomatoes* from 28 oz. can
- 1 tsp dried parsley
- 1-3 tbsp DeLallo Chopped Calabrian chili peppers to taste, for spicy heat
- 1/3 cup dairy-free grated parmesan** plus more for serving
- Shaved dairy-grated parmesan for serving optional
- 6-8 large basil leaves thinly sliced
Instructions
- In a large pot, cook DeLallo Fusilli Col Buco according to package directions for al dente, adding the 2 tbsp kosher salt into the water with the pasta. Prior to draining, reserve ½ cup pasta cooking water. Drain Fusilli Col Buco.
- Meanwhile, preheat a large pan on medium heat. Add olive oil, garlic, and cherry tomatoes. Stir and cook 2-3 min, reducing heat to medium-low. Add kosher salt, black pepper, DeLallo Tomato Paste, and stir. Cook another 2 min. Add DeLallo San Marzano Style Italian Tomatoes. Stir and cook 3-4 min at gentle simmer.
- Add drained pasta, toss pasta in the sauce, then stir in parsley, DeLallo Chopped Calabrian chili peppers, and grated parmesan. Stir in reserved pasta cooking water to loosen the sauce as needed, starting with around 1/4 cup and adding more as desired. Top with basil and more grated or shave parmesan as desired.
Notes
*You can use the remaining crushed tomatoes from the can in a different recipe. You can find many recipe options here on my website by searching "crushed tomatoes" in the Search box.
**Some brands of dairy-free parmesan are more robust in flavor than others. So, you can start by using less than 1/3 of a cup, tasting, then adding more as desired.