• Feel Good
  • 10th Apr 2024
  • 0
  • 2 minutes

Spicy tomato and garlic butter pasta

Serves: 4


6 Cloves Garlic

3 cm Ginger

2 Spring Onions

60 g Parmesan

15 g Parsley

400 g Bucatini

40 g Butter

4 tbsp Tomato Purée

1 tbsp Chilli Flakes

1 tbsp Soy Sauce

1 tbsp Oyster Sauce

Olive Oil


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

Finely chop your parsley. Grate your parmesan.

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.

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

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

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.

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.

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

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

Recipe credit: MOB Kitchen

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Beth Williams
Senior Digital Executive

Beth is our Senior Digital Executive and can be credited with how everything at HLN ‘looks’ – from the website to our social media and twice-weekly emails. She’s also the super organised one in the team and keeps us all on-track. A born and bred scouser, Beth moved to Newcastle…


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