serves
4
prep
5 minutes
cook
10 minutes
difficulty
Easy
serves
4
people
preparation
5
minutes
cooking
10
minutes
difficulty
Easy
level
Stream free On Demand
6 Ingredient Pasta
episode • The Cook Up with Adam Liaw • cooking • 24m
G
episode • The Cook Up with Adam Liaw • cooking • 24m
G
Ingredients
- 500 g dried mafaldine
- ¼ cup (60 ml) olive oil
- 2 garlic cloves, thinly sliced
- 400 g can diced tomatoes
- 1 tsp vegetable stock powder
- ½ tsp dried chilli flakes
- 300 ml tinned evaporated milk
- Parmesan cheese, to serve (optional)
- Black pepper
Instructions
- Bring a large saucepan of salted water to the boil. Add the pasta and cook according to the packet directions, checking about 2 minutes before the time recommended on the packet.
- Heat the oil in a large frying pan over medium heat. Add the garlic and cook, stirring, for 2 minutes, or until lightly browned. Stir through the diced tomatoes, vegetable stock powder and chilli flakes. Bring to a simmer, then cover and cook for 5 minutes, until slightly thickened. Stir through the evaporated milk.
- When the pasta is cooked to your liking, add it to the pan with ½ cup pasta water and toss well to coat to form a silky sauce. Divide the pantry pasta between bowls and sprinkle with parmesan cheese and a pinch of black pepper, if you like!
Photography by Jiwon Kim.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Stream free On Demand
6 Ingredient Pasta
