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Spiral Pasta

Spiral Pasta

with Tomato & Cheese

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The classic combo of onion, garlic and tomato pairs brilliantly with salty capers and basil in this most simple and classic of pasta sauces. The real hero of the dish is the chilli which adds flavour and warmth. Keep out the chilli for the kids, but if you’re feeling brave, add ¼ tsp of chilli flakes and enjoy this dish the traditional, ‘angry’ Italian way. Buon appetito!

Tags:Kid FriendlyHealthySpicyUnder 30 MinutesVeggieKid Friendly
Allergens:GlutenTree NutsMilk

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time25 minutes
Cooking difficultyEasy

Serving 5 people

Ingredientsarrow down iconarrow down icon

Serving 5 people

500 g

spiral pasta



brown onion


red capsicum

1 clove



birdseye chilli

2 tin

diced tomatoes

1 tbs


1 bunch


2 tbs

pine nuts

(ContainsTree NutsMay be present Milk, Peanuts, Sesame, Soy)

1 block

Parmesan cheese


Not included in your delivery

1 tbs

olive oil

1 cup


Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)0 kJ
Energy (kJ)2490 kJ
Fat14.8 g
of which saturates3.5 g
Carbohydrate84.5 g
of which sugars6.5 g
Dietary Fibre0 g
Protein23.2 g
Cholesterol0 mg
Sodium392 mg
The average adult daily energy intake is 8700 kJ
Utensilsarrow down iconarrow down icon
Large Pan
Instructionsarrow up iconarrow up icon
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To prepare the ingredients, finely chop the brown onion, birdseye chilli (deseeded and optional), and basil leaves. Dice the red capsicum. Peel and crush the garlic. Finely grate the Parmesan cheese.


Bring a large saucepan of water to the boil. Add the wholemeal spiral pasta and cook for 10 minutes or until ‘al dente’, stirring regularly to ensure that the pasta does not stick. Drain and return back to the saucepan.


Meanwhile, heat the olive oil in a medium saucepan over a medium heat. Add the brown onion and red capsicum. Cook, stirring, for 2 minutes and then reduce the heat to medium-low and cover with a lid. Cook for 5 minutes or until the capsicum softens. Remove the lid and add the garlic and birdseye chilli (leave out the chilli if you don’t like too much heat!) and cook, stirring, for 1 minute or until fragrant.


Add the diced tomatoes and water. Bring to a simmer for 10 minutes or until it has thickened slightly and the vegetables have softened. Stir through the capers, basil leaves and pine nuts until well combined. Season to taste with salt and pepper. Throw in the drained pasta and toss to coat well.


Divide the Vegetarian Arrabiata between bowls and top with the finely grated Parmesan cheese, if you like. Tip: If the kids don’t eat capers, you can just stir them through the adult serves before serving up.