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Prep 20 minutes
Total 20 minutes
Serves
US | Metric
Ingredients
  • 500 g gemelli pasta
  • 1 large batch Thai basil leaves (finely chopped)
  • 3 tbsps tomato paste
  • 2 tbsps capers
  • ½ medium white onion (finely chopped)
  • 1 birds eye chilli (sliced)
  • 3 garlic cloves (finely chopped)
  • 2 tbsps pinenuts (slightly browned)
  • 1 tbsp dried basil
  • 4 tbsps olive oil
  • salt to taste
  • handful walnuts (crushed)
Gemelli with a Nutty and Herby Tomato Paste Sauce Gemelli with a Nutty and Herby Tomato Paste Sauce
Gemelli with a Nutty and Herby Tomato Paste Sauce

I love gemelli pasta, its twisty shape holds the flavours of the sauce perfectly with a beautiful al dente texture. The sauce is straightforward, and so simple; made from all sorts of pantry items. Make a big batch for the family or friends, or simply to be enjoyed over a few days.


  1. In a pot of salted, boiling water, cook the pasta (should take around 10-12 minutes)
  2. Whilst the pasta is cooking, in a small pan, add the pine nuts and brown slightly. Once browned, leave to one side (be careful not to burn them!)
  3. In a large pan, add a couple tablespoons of the oil, and fry the onions, garlic and chilli with some salt until the onions have softened slightly. Add the capers with a little of its liquid
  4. Stir in half the amount of the tomato paste, add a few tbsp of the pasta liquid and a touch more salt
  5. Add half the basil, then stir in the pasta, give it a good mix
  6. Add the rest of the tomato paste and basil, along with the rest of the oil and more salt to taste. Cook for a few more minutes
  7. End by adding the walnuts and sprinkling the dried basil and serve!
Gemelli with a Nutty and Herby Tomato Paste Sauce

I love gemelli pasta, its twisty shape holds the flavours of the sauce perfectly with a beautiful al dente texture. The sauce is straightforward, and so simple; made from all sorts of pantry items. Make a big batch for the family or friends, or simply to be enjoyed over a few days.

favorite
print
rate
Prep 20 minutes
Total 20 minutes
Serves
US | Metric
Ingredients
  • 500 g gemelli pasta
  • 1 large batch Thai basil leaves (finely chopped)
  • 3 tbsps tomato paste
  • 2 tbsps capers
  • ½ medium white onion (finely chopped)
  • 1 birds eye chilli (sliced)
  • 3 garlic cloves (finely chopped)
  • 2 tbsps pinenuts (slightly browned)
  • 1 tbsp dried basil
  • 4 tbsps olive oil
  • salt to taste
  • handful walnuts (crushed)
  1. In a pot of salted, boiling water, cook the pasta (should take around 10-12 minutes)
  2. Whilst the pasta is cooking, in a small pan, add the pine nuts and brown slightly. Once browned, leave to one side (be careful not to burn them!)
  3. In a large pan, add a couple tablespoons of the oil, and fry the onions, garlic and chilli with some salt until the onions have softened slightly. Add the capers with a little of its liquid
  4. Stir in half the amount of the tomato paste, add a few tbsp of the pasta liquid and a touch more salt
  5. Add half the basil, then stir in the pasta, give it a good mix
  6. Add the rest of the tomato paste and basil, along with the rest of the oil and more salt to taste. Cook for a few more minutes
  7. End by adding the walnuts and sprinkling the dried basil and serve!