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Friday Food: Hurry Hurry Pasta

Hurry hurry pasta in the panTranslated into Italian, that's Pasta Sciue Sciue, from the SMH Good Food. Truly, this is made in a hurry, but not a flustered one. And it is quite elegant and very flavourful.

I was able to buy a punnet of mixed gourmet tomatoes. Really ripe tomatoes being a must I think, it is where most of the deliciousness comes from. I accidentally left the fresh basil out of the fridge, so it was a tad wilted. Nevertheless it tasted fine. I used Angel Hair pasta. I boil the kettle and have the hot plate already on high and then pour the boiling water into the saucepan, add the salt, and as soon as it is bubbling this pasta is cooked in 2 minutes. Perfect.

It makes a generous serving for lunch, or add some tinned salmon, or pork. I did that and just folded it through the pasta. I've cooked this twice now, and it really can be ready to eat in less than 10 minutes. Way less. Today I cooked half the recipe, it's easy with the amounts to halve or double.


Hurry Hurry Pasta    serves 4

  • 350g pasta
  • extra salt for cooking the pasta
  • 500g small ripe gourmet or cherry tomatoes
  • 1 cup loosely packed fresh basil leaves, finely sliced
  • 80ml very good olive oil
  • 2 cloves garlic, finely sliced
  • good pinch dry chilli flakes
  • 1/2 tspn dried oregano
  • 1 tspn sea salt
  • Parmesan cheese, grated for serving
  • extra very good olive oil for drizzling

When you choose your pasta, time it so that it will be cooked just as the tomatoes are. That should take about 5 minutes, so work back from there!! make sure the well salted water is boiling hard when you add the pasta.


Prepare the tomatoes, cut them into halves or quarters.

Fluttery garlic

Heat the oil in a pan over a low heat. Add the garlic, chilli flakes and dried oregano. Watch carefully for when the garlic 'flutters', and you will know exactly when that is: the garlic slices start to rock back and forth in the pan. As soon as that happens, turn the heat up to high and add the tomatoes and sea salt.

Cook on high

Cover the pan and then cook for 2-3 minutes. Take it off the heat and give the pan a chef-y shake a couple of times. It is ready when the tomatoes are soft and have released their juice.

Add pasta and basil

Add the sliced basil and the drained pasta and mix well to combine.

Serve with a drizzle of olive oil and grated Parmesan cheese. I think some crusty bread and a salad wouldn't go amiss either.

Hurry hurry pasta yum


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