Meatless Monday – Fresh Tomato and Chilli Pasta

Fresh Tomato and Chilli Pasta

(low iodine)  Serves 4

As pasta dishes go, this is as fresh and easy as they come. It’s super easy, super quick and is super versatile. It’s delicious as it is, but if you fancy something snazzy, just add your favourite ingredients.

This was one of my low iodine favourites and it’s endured the test of time. Even though my days of low iodine dieting are behind me (I hope!) this is still one of my go-to pasta dishes.

It’s as bright and colourful as it is fresh and delicious!


350g pasta shapes

2 fresh red chillies, chopped finely

4 medium ripe tomatoes, roughly chopped

1 ½ cups  fresh parsley, roughly chopped

How to

  1. Heat an oiled large, frying pan. Cook chilli, stirring,  for about 1 minute or until fragrant. Stir in the tomato and on allow to cook down for about 5-10 minutes until softened. Stir through the chopped parsley.
  2. Meanwhile, cook pasta in large saucepan of boiling water until tender, then drain.
  3. Add the sauce mixture to the pasta and  toss gently.

Fresh Tomato and Chilli Pasta 2

 Other info

Prep time and Cooking time: 20 minutes

Serving Suggestion: If you’re not on a low iodine diet, serve sprinkled with flaked parmesan cheese.

Tip: This is a fresh and simple pasta dish; if you’re not on a low iodine diet, you can add drained and flaked canned tuna, drained bottled antipasto mix or slices of salami for some different variations.