Tomato, cheese & chilli pasta

Its sounds simple, but this weeknight pasta dish is full of vibrant flavours.

The ingredient of Tomato, cheese & chilli pasta

1. 500g penne rigate
2. 1 tablespoon olive oil
3. 1 medium white onion, peeled, finely chopped
4. 2 garlic cloves, crushed
5. 2 small fresh red chillies, de-seeded, finely chopped
6. 1 400g can whole peeled tomatoes, undrained, chopped
7. 2 tablespoons water
8. Salt & ground black pepper, to taste
9. 1/3 cup roughly chopped Continental parsley
10. 75g (1 1/4 cups) shredded Romano cheese
11. 180g bocconcini cheese, drained, sliced

The instruction how to make Tomato, cheese & chilli pasta

1. Cook pasta in a large saucepan of salted boiling water following packet directions until al dente.
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.)
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.

Nutritions of Tomato, cheese & chilli pasta

calories: 727.038 calories
calories: 22 grams fat
calories: 11 grams saturated fat
calories: 95 grams carbohydrates
calories: 5 grams sugar
calories:
calories: 33 grams protein
calories: 49 milligrams cholesterol
calories: 450.2 milligrams sodium
calories: https://schema.org
calories: NutritionInformation