Sriracha, butter and roasted tomato noodles

Name: Sriracha, butter and roasted tomato noodles
Cook time: 1 h
Yield: 4
Cuisine: Contemporary
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

Jessica Brook

May 6, 2024

Sriracha, butter and roasted tomato noodles.James Moffatt

easyTime:30 mins - 1 hourServes:4

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

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

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.
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.
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.