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Chilli Pasta with Cherry Tomatoes and Basil

Chilli Pasta with Cherry Tomatoes and Basil:


  • 1 packet spaghetti, cooked according to instructions on packet

  • 2 tbsp olive oil

  • 3 cloves garlic, finely chopped

  • 1 punnet cherry tomatoes, halved

  • 2 Roma tomatoes, roughly chopped

  • 1/2 bunch flat-leaf parsley, roughly chopped

  • 1/2 bunch onion chives, chopped

  • 2 tbsp light soy sauce

  • 1 1/2 tbsp brown sugar

  • 1 tsp salt

  • 1 1/2 tbsp balsamic vinegar

  • 1/2 tsp cracked pepper

  • 1 tbsp Lainey’s chilli oil (add according to your desired level of heat)

  • 1/2 bunch Italian basil, roughly chopped

  • 50g Pecorino Parmesan cheese, shaved


  1. Cook pasta according to packet instructions, then set aside.

  2. In a small jug, combine soy sauce, salt, sugar, pepper, and vinegar. Stir until sugar and salt are dissolved.

  3. Heat olive oil in a large frying pan or wok over medium-high heat. Add garlic, parsley, and onion chives. Sauté for 1 minute, then add cherry tomatoes and Roma tomatoes. Cook until tomatoes soften.

  4. Add chilli oil to the pan and stir.

  5. Add cooked spaghetti to the pan and toss well until pasta is coated with tomatoes.

  6. Pour the soy sauce mixture over the spaghetti and continue to stir until well combined.

  7. To serve, sprinkle extra chilli oil over the pasta and garnish with Parmesan cheese and basil leaves.

Optional: You can add prawns or chicken into step 3 for extra protein.


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