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Sriracha, butter and roasted tomato noodles

Jessica Brook
Jessica Brook

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Sriracha, butter and roasted tomato noodles.
Sriracha, butter and roasted tomato noodles.James Moffatt

Take your pasta to flavour town with this bold combination of sriracha hot sauce, ginger and cherry tomatoes.

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Ingredients

  • 500g cherry tomatoes, halved

  • 4 eschalots (French shallots), thinly sliced

  • 1 tbsp finely grated ginger

  • 1 tbsp paprika

  • 2 tbsp brown sugar

  • 2 tbsp sesame oil

  • 400g dry spaghetti

  • ¼ cup sriracha

  • 50g unsalted butter, chopped

  • baby lemon balm or mint leaves, to serve

Method

  1. Step 1

    Preheat oven to 200C fan-forced (220C conventional). Combine tomato, eschalot, ginger, paprika, sugar, and oil in a large baking tray. Season with salt and pepper. Cover with foil and roast for 10 minutes. Uncover and roast for a further 10-15 minutes, or until blistered and tender.

  2. Step 2

    Meanwhile, cook the spaghetti in salted boiling water for 6-8 minutes, or according to packet directions. Drain, reserving ½ cup of the pasta water.

  3. Step 3

    Add the pasta, pasta water, sriracha and butter to the tray and toss to coat. Serve topped with baby lemon balm or mint leaves.

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Jessica BrookJessica Brook is a recipe writer.

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Original URL: https://www.theage.com.au/goodfood/recipes/sriracha-butter-and-roasted-tomato-noodles-20240506-p5fp93.html