Stuck for what to make for dinner tonight? Welcome to the club.
When you’re tired after work, it’s easy to fall into a routine of the same old meals night after night.
But while we all love a tried and tested favourite, it’s necessary to shake things up once in a while.
This pasta diavola dish from chef John Gregory-Smith is the perfect thing to get you out of your rut, combining healthy ingredients with a faff-free recipe.
Best of all, you make it in just one pot, which means washing up is kept to a minimum.
John shared a step-by-step on how to make the pizza-inspired creation on TikTok, avoiding the wrath of Italians with a trigger warning to ‘look away please.’
It may not be an authentic pasta ‘like mamma used to make,’ but who cares about being a purist when the finished result looks this good?
We reckon pasta diavola will win a place on your household’s recurring menu, either for weeknight teas or as a deceptively simple dinner party showstopper.
Here’s how to make it for four people at home (divide or multiply the recipe depending on how many you’re cooking for).
Ingredients
- 400g dried fusilli lunghi (use spaghetti, linguine or tagliatelle if you can’t find this variety)
- 800ml freshly-boiled water
- 200g cherry tomatoes, halved
- Large handful basil leaves
- 1 red chilli, deseeded and finely chopped
- 100g salami, cut into small cubes
- 150g mozzarella
- 2 tbsp tomato puree
- 2 tbsp nduja paste (try chilli paste, chipotle paste or harissa if you can’t get hold of nduja)
- Parmesan to serve
- Salt and pepper
Method
- Lay the pasta on the bottom of a wide, shallow pan and top with the tomatoes, most of the basil, chilli, salami and mozzarella. Season with salt and pepper.
- Pour over the water, which should just cover the pasta.
- Bring to the boil and shake the pot so your ingredients sink into the water.
- Cover, reduce the heat to low and cook for 18-29 minutes or until the pasta is cooked and most of the liquid is gone.
- Add the tomato puree and nduja paste to the dish and mix well, letting the mozzarella melt into the sauce.
- Season to taste, top with remaining basil and parmesan, then serve.
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