Simple tomato & rocket pasta

Simple tomato & rocket pasta

Welcome to the effortlessly flavourful world of Natalie Chassay.

On her platform, she not only shows you how to easily make those pretty and delicious kinda recipes that you want to whip up for dinner parties, she also shows you the simple building blocks for creating healthy and nurturing meals for yourself.

Here are the ingredients you'll need:

Serves 4

  • Half a packet of long strand pasta
  • 500g cherry tomatoes, halved
  • A few large handfuls fresh rocket
  • 1 lemon
  • 1 hot red chilli and chilli flakes
  • Parmesan cheese for grating
  • Citizens of Soil extra virgin olive oil - a lot!
  • Sea salt flakes
  • Pepper
  • Butter (optional)

Here's the method:

  • Get your water on the boil in a large pot for the pasta and heavily salt it In a frying pan, heat a very generous, large few glugs of olive oil on medium/high heat.
  • Once hot, add your tomatoes and let them sit and fry in the oil until blistered and exploding, say 5 minutes or so. They should really be sizzling at this point and there should be enough olive oil in your frying pan to protect them from burning/sticking to the pan. The combination of olive oil, the tomato juices (and the pasta water when its added) is what really makes the sauce so don’t be shy to add more olive oil if needed.
  • Throw in your chopped chilli and/or chilli flakes. I like this to be super spicy but use however much you can tolerate.
  • Add the juice of 1 lemon.
  • Season well with salt and pepper.
  • Continue to simmer until the tomatoes start to emulsify with the olive oil, say 5 to 10 mins or so, adjusting the heat as need be.
  • For the pasta, boil for 2 mins less than what the packet says and whilst it's cooking, bring the tomatoes down to a lower heat and add a knob of butter.
  • When pasta is about 1 min away from ready, start to ladle some of the starchy pasta water into the frying pan of tomatoes, bringing the heat back up slightly.
  • Start with 1 to 2 ladles and see if you need more. This is when the sauce really starts to form.
  • Then tong the noodles straight from the pot to the pan and mix everything together really well with a super generous grating of parmesan.
  • Add more pasta water if it looks at all Toss the rocket throughout the pasta.
  • Plate with more parmesan, black pepper and a generous slick of Citizens of Soil olive oil.

 

Now, off you go to make this and be SUPER inspired for more like it. Head on over to NatalieChassay.com and see what all she's got cookin' up. Also, she does a free weekly class that's a right treat.

Are you making this? Share with your fellow citizens. Tag us in your photos on Instagram at @CitizensofSoil.

Join the Olive Oil Club

We travel the world to seek out remarkable independent producers, sourcing some of the best olive oils out there. For a revolving selection of exclusive, small batch EVOOs...
SHOP NOW

You may also like...

Mediterranean nespoli and almond cake

This cake encapsulates the taste of spring in Greece, combining sweet almonds and sour nespoli fruits. It’s best enjoyed with a cool drink, under a shady tree. Or, simple close your eyes & let the delicious evocative flavours of this Olive oil cake transport you to the Med. All across the Mediterranean this time of the year, nespoli trees gift us with their soft, sweet-sour orange fruits.These are sometimes  hard to come across in the UK, so if you can’t find them, switch them up for an...


Prasopita

The Greeks have so many variations of pitas; this recipe combines leeks with a classic Greek triple threat—yogurt, feta, and EVOO. Parsley, lemon, and mint add a freshness to the rich, creamy filling, and fennel adds extra depth to the pastry for an irresistibly moreish mouthful.  This prasopita recipe is part of a series of three Greek Easter recipes from Helena Moursellas. Helena is a bestselling cookbook author and chef who, alongside her twin sister Vikki is sharing her love for Greek ...


Olive oil chocolate cake

They say that the best way to someone’s heart is through their stomach. So if you were looking to treat someone special in your life (or just yourself!)—this chocolate olive oil cake is the way to go.  It is fluffy, yet indulgent. The well-known taste of chocolate sponge pairs beautifully with our Greek olive oil, making it a very delicious dessert.Inspired by Nigella's now famous recipe, this version comes to us from our friends at Montezuma's, who happen to be making some of the most delic...


Follow us on instagram

x