I work at ...


We are tailoring content specific to your business.



To Prep:

  • Pasta, spaghetti (standard) 300.0 g
  • Garlic 15.0 g
  • Pepper, red 300.0 g
  • Red chilli 3.0 g
  • Parsley, flat 10.0 g
  • Fresh Basil Leaves

To Cook:

  • Oil, Sunflower 80.0 ml
  • 350g assorted coloured baby tomatoes
  • Chilli flakes 3.0 g
  • Robertsons Paprika
    Robertsons Paprika
    5.0 g
    Added to cart: Robertsons Paprika
  • Knorr Tomato Pronto
    Knorr Tomato Pronto
    800.0 g
    Added to cart: Knorr Tomato Pronto
  • Vinegar, red wine 20.0 ml
  • Sugar 30.0 g
  • Parmesan Cheese to serve


  1. To Prep:

    • Cook the pasta as per the packaging instructions.
    • Crush the garlic.
    • Finely chop the red peppers.
    • Deseed and thinly slice the red chillies.
    • Roughly chop the parsley.
    • Tear the basil leaves.
  2. To Cook:

    • Heat the oil in a frying pan, and flash fry the garlic for 30 seconds, then add the peppers, and sweat for 2 minutes.
    • Heat the oil in a frying pan and flash fry the garlic, peppers and baby tomatoes for 2 minutes until the tomato skins burst.
    • Add the chilli flakes, Robertsons Paprika, Knorr Tomato Pronto, red wine vinegar and sugar, and cook through for 2 minutes, stirring continuously.
    • Toss through the basil and parsley, then toss through the pasta.
  3. To Serve:

    • Pour into a serving dish and serve with freshly grated parmesan cheese.

  4. Top Tip:

    • Add some sautéed beef or chicken strips to this tasty pasta dish!