Spicy Tomato Garlic Butter Pasta

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Step 1.

Finely slice your garlic and grate your ginger. Finely slice your spring onions.

Step 2.

Finely chop your parsley. Grate your parmesan.

Step 3.

Heat a glug of olive oil in a large frying pan over a medium heat. Fry your garlic for a couple of mins until crispy. Drain on a plate lined with kitchen towel, and set aside until later.

Step 4.

Bring a large pot of water to the boil, then season generously with salt. Add your bucatini and cook until al dente.

Step 5.

Heat a frying pan over a medium heat. Add your butter and ginger, then cook for 2 mins until fragrant.

Step 6.

Get your tomato purée in there and cook for 2 mins until it has darkened slightly. Pour in your soy sauce, oyster sauce and chilli flakes, then give it a good mix.

Step 7.

Once your bucatini is cooked, add it to the pan along with a splash of pasta water. Give the whole mixture a really good mix.

Step 8.

Add your spring onions, parsley and parmesan, then season to taste with salt.

Step 9.

Tong your pasta into bowls, then top with a little more parmesan and your crispy garlic chips. Serve and enjoy!

If you like it spicy, a teaspoon of crispy chilli oil is a lovely extra here.

6 Cloves of Garlic
3cm Knob of Ginger
2 Spring Onions
60g Parmesan
Handful of Parsley
400g Bucatini
40g Butter
4 Tbsp Tomato Purée
1 Tbsp Chilli Flakes
1 Tbsp Soy Sauce
1 Tbsp Oyster Sauce
Salt
Pepper
Olive Oil