01 Oct One Pot Fiery Pasta
What if pasta night came with a spicy Malaysian twist? 🍝🔥
This one-pot cherry tomato pasta is done in 30 minutes, using just 5 ingredients — and yes, that fiery kick comes from cili padi (bird’s eye chili).
One Pot Fiery Pasta
Cuisine: WesternDifficulty: EasyServings
3-4
servingsPrep time
10
minutesCooking time
20
minutesIngredients
250 g pasta (spaghetti or linguine)
250 g cherry tomatoes (halved)
3-4 cloves garlic (sliced)
3-4 cili padi (bird’s eye chili, sliced – adjust heat to taste)
A small bunch fresh coriander leaves (chopped)
- Pantry basics:
3 Tbsp olive oil
Salt (to taste)
2 1/2 cups water
Directions
- Boil pasta: In a pot of salted water, cook pasta until al dente. Reserve ½ cup of pasta water, then drain.
- Make the base: In the same pot, heat olive oil. Add cherry tomatoes and cook until they blister and release juices. Mash lightly with a spoon to form a rustic sauce.
- Add aromatics: Stir in sliced garlic and cili padi. Let them sizzle until fragrant.
- Toss pasta: Return pasta to the pot. Add a splash of reserved pasta water to loosen the sauce. Season with salt.
- Finish: Toss in fresh coriander leaves. Mix well so the sauce clings to the pasta.
- Serve: Plate up, garnish with extra coriander, and enjoy the fiery kick!
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