Fresh tomato pasta

Pep up this simple pasta dish with your favourites, a pinch of chilli, a few lardons or some extra veg

  • Prep:10 mins
    Cook:20 mins
  • Easy

Nutrition per serving

  • kcal 558
  • fat 14g
  • saturates 2g
  • carbs 99g
  • sugars 6g
  • fibre 5g
  • protein 16g
  • salt 0.07g


  • 500g pack penne
  • 4 tbsp olive oil
  • 1 large red chilli, deseeded and finely chopped, optional
  • 16 spring onions, cut into long strips
  • 300g cherry tomatoes
  • pinch golden caster sugar
  • juice 1 lemon
  • grated parmesan, to serve


Leftover pasta?
Turn leftover pasta into a tasty tuna salad by mixing with flaked tinned tuna, a splash more olive oil and some more lemon juice to taste. You could also put a handful of rocket leaves on top, if you like.


  1. Cook the penne according to the pack instructions. While the pasta is cooking, heat the oil very gently and add the chilli, if using, and the spring onions. Slowly cook the spring onion until wilted, then add the cherry tomatoes and sprinkle with the sugar. Turn up the heat and cook until the tomatoes are blistered.

  2. Drain the pasta and tip into a large bowl. Toss with everything from the tomato pan and the lemon juice. Serve in pasta bowls with grated parmesan.

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