Garlicky tomato pasta

Veggie pasta bake recipe for 2 people, takes only 20 mins; recipe has new potato, pasta, tomato, olive oil, garlic, chilli powder and cheese.

Garlicky tomato pasta

Garlicky tomato pasta

Recipe by Chef Soomro Course: Veggie pasta bake


Prep time

20 mins


  • Chilli Powder: a pinch of crushed chillies or chilli powder
  • Olive Oil: 3 tbsp good quality olive oil
  • Tomato: 4 medium tomatoes, the riper the better
  • Pasta: 200g pasta shells (about 2 large handfuls)
  • Cheese: grated cheese, whatever you have, to serve
  • New Potato: 8 small new potatoes, quartered, or a large baking potato peeled and cut into small chunks
  • Garlic: 1 fat clove of garlic, finely chopped or crushed


  1. Pour a boiled kettleful of water into a medium pan, salt the water and bring it back to the boil over a highish heat. Tip the potatoes into the water and boil for 5 minutes. Tip the pasta into the same water, give it a stir and continue to boil everything for about 10 minutes or until the pasta and potatoes feel soft when prodded with a fork.
  2. While the pasta is cooking, chop the tomatoes into chunky pieces, then chop them a little bit more, as you would for a salsa. Scrape the tomatoes and their juice off the board into a bowl. Season generously with salt and pepper and mix in the olive oil, garlic and crushed chilli until it's all amalgamated.
  3. When the pasta and potatoes are cooked, toss them in the bowl with the tomato sauce until evenly coated. Divide the pasta between two bowls and serve with a sprinkling of grated cheese.