15-Minute Marinara Pasta by @meowmeix

15 min

2 servings

🍅

300 g

Cherry tomatoes

🧄

12 g

Garlic

🌿

12 g

Basil

🫒

45 ml

Olive oil

🧂

3 g

Salt

⚫

0.5 g

Pepper

🌶️

5 g

Calabrian chilis

🍝

Pasta

🍝

Pasta water

🧀

Parmigiano reggiano

  1. Cook
    • dried pasta
    • salt
    • pasta cooking water

    Bring a large pot of salted water to a boil; cook the dried pasta until three-quarters cooked, reserving the pasta cooking water.

  2. Heat
    • extra-virgin olive oil
    • Pasta water

    Heat the stainless steel skillet until water droplets bead across its surface; add 2 tablespoons of extra-virgin olive oil.

  3. Add
    • garlic cloves
    • cherry tomatoes

    Add the garlic cloves and cherry tomatoes to the skillet; cover loosely and cook until the tomatoes soften.

  4. Crush
    • cherry tomatoes
    • salt

    Gently crush the softened cherry tomatoes with the wooden spoon; season with salt and black pepper.

  5. Stir
    • Calabrian chili
    • pasta cooking water
    • Pasta

    Stir in the Calabrian chili if using; add the reserved pasta cooking water.

  6. Add
    • dried pasta
    • pasta cooking water

    Add the partially cooked dried pasta to the sauce; toss and cook until the pasta is al dente and the sauce thickens.

  7. Toss
    • fresh basil
    • extra-virgin olive oil

    Toss in the fresh basil and remaining extra-virgin olive oil; remove the skillet from the heat.

  8. Grate
    • Parmesan cheese
    • Pasta

    Grate Parmesan cheese over the pasta; toss or serve immediately.

  9. Add
    • Basil

    Add basil.

  10. Garnish
    • Olive oil
    • Parmigiano reggiano

    Finish with fresh parmigiano reggiano and a finishing drizzle of olive oil, then mix up.

15-Minute Marinara Pasta by @meowmeix

15 min

2 servings

🍅

300 g

Cherry tomatoes

🧄

12 g

Garlic

🌿

12 g

Basil

🫒

45 ml

Olive oil

🧂

3 g

Salt

⚫

0.5 g

Pepper

🌶️

5 g

Calabrian chilis

🍝

Pasta

🍝

Pasta water

🧀

Parmigiano reggiano

Preparation Steps

  1. Step 1/10

    Bring a large pot of salted water to a boil; cook the dried pasta until three-quarters cooked, reserving the pasta cooking water.

    🍝dried pasta
    🧂salt
    🍝pasta cooking water
    🍲large pot
    🥄wooden spoon
    🧺colander

  2. Step 2/10

    Heat the stainless steel skillet until water droplets bead across its surface; add 2 tablespoons of extra-virgin olive oil.

    🫒extra-virgin olive oil
    stainless steel skillet

  3. Step 3/10

    Add the garlic cloves and cherry tomatoes to the skillet; cover loosely and cook until the tomatoes soften.

    🧄garlic cloves
    🍅cherry tomatoes
    stainless steel skillet

  4. Step 4/10

    Gently crush the softened cherry tomatoes with the wooden spoon; season with salt and black pepper.

    🍅cherry tomatoes
    🧂salt
    ⚫black pepper
    stainless steel skillet
    🥄wooden spoon

  5. Step 5/10

    Stir in the Calabrian chili if using; add the reserved pasta cooking water.

    🌶️Calabrian chili
    🍝pasta cooking water
    stainless steel skillet
    🥄wooden spoon

  6. Step 6/10

    Add the partially cooked dried pasta to the sauce; toss and cook until the pasta is al dente and the sauce thickens.

    🍝dried pasta
    🍝pasta cooking water
    stainless steel skillet
    🥄wooden spoon

  7. Step 7/10

    Toss in the fresh basil and remaining extra-virgin olive oil; remove the skillet from the heat.

    🌿fresh basil
    🫒extra-virgin olive oil
    stainless steel skillet
    🥄wooden spoon

  8. Step 8/10

    Grate Parmesan cheese over the pasta; toss or serve immediately.

    🧀Parmesan cheese
    🧀box grater
    🥄wooden spoon

  9. Step 9/10

    Add basil.

  10. Step 10/10

    Finish with fresh parmigiano reggiano and a finishing drizzle of olive oil, then mix up.

Composition

Ingredients

Types

Vegetables, Seasonings

Ingredients

Cherry tomatoes, Garlic, Basil, Olive oil, Salt, Pepper, Calabrian chilis, Pasta, Pasta water, Parmigiano reggiano

Notes

Cherry tomatoes (enough to cover the pan with some space in between), Garlic (small whole cloves, not minced), Basil (fresh, amount not given), Olive oil (a little, used both to start the sauce and to finish it), Salt (amount not given), Pepper (amount not given), Calabrian chilis (optional, for spice, peperoncino also mentioned as alternative), Pasta (cooked three quarters of the way, amount not given), Pasta water (reserved starchy water, splash added), Parmigiano reggiano (fresh, finishing cheese, called pepperino romano in the transcript)

Allergens

to inform

Dietetics

Dietary regimen

Vegetarian, Mediterranean diet

Calories

520 kcal

Macro nutrients

Protein: 18g, Carbohydrates: 76g, Fat: 17g, Fiber: 6g, Sugar: 7g

Nutritional Information

Minerals

Calcium: 210mg, Iron: 3mg, Potassium: 470mg, Sodium: 520mg

Vitamins

Vitamin C: 24mg, Vitamin A: 95µg, Vitamin K: 18µg, Folate: 55µg

Preparation

Time Information

Preparation

5 minutes

Cooking

10 minutes

Overall

15 minutes

Difficulty

Level

Easy (1/4)

Steps

10 steps

Equipments

Utensils

stainless steel skillet, large pot, wooden spoon, colander, box grater

Appliances

Stove

Type

Type

Type Of Dish

Main Course

Occasions

Weeknight dinner, Lunch, Date night

Origin

Source

Platform

instagram

Original Creator

@meowmeix

Origin

Cuisine

Italian, Italian-American

Geographic

Italy, Europe

Various

Aspect

Texture

Al dente, Silky, Juicy, Tender

Flavors

Tomato-forward, Savory, Garlicky, Herbal, Salty, Peppery, Spicy

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

room temperature : 2 hours (Keep covered,Discard after 2 hours at room temperature), fridge : 3 days (Store in an airtight container,Cool before refrigerating), freezer : 2 months (Freeze in an airtight freezer-safe container,Thaw overnight in the refrigerator)