Delicious, quick pasta | Surimi and roasted tomatoes

Ingredients

• to tasteSpelt pasta
• to tasteSurimi flakes
• 1/2onion
• to tastered chilli
• to tastelemon
• to tastefresh parsley
• to tastecherry tomatoes, preferably on the vine
• to tasterocket
• to tasteolive oil
• to tastesalt and pepper

Instructions

1. 1

   Cook the pasta

   Boil the pasta in plenty of salted water until al dente. Finely chop the onion and parsley, remove the seeds from the chilli and slice it into rings.

2. 2

   Cook the tomatoes

   Heat some oil in a pan and sauté the onion. Meanwhile, pour a generous layer of olive oil into a grill pan and season with salt and pepper. Set the tomatoes, still on their vine, in the oil so their bases open and take on the seasoning.

3. 3

   Warm the surimi

   Add the chilli and surimi flakes to the pan with the onion and warm them through.

4. 4

   Assemble and serve

   After about 10 minutes, the pasta and tomatoes should be ready. Divide the pasta between plates and spoon over the surimi mixture. Add a handful of rocket, a vine of tomatoes and fresh parsley, then serve with a lemon wedge to squeeze over.

What is surimi pasta?

Surimi pasta combines pasta with flakes of surimi, a seasoned seafood product commonly made from fish. This version pairs it with sweet roasted cherry tomatoes, fresh rocket and lemon for a mix of savoury, peppery and bright flavours.

Pasta dishes are a familiar part of Italian cooking, while this particular combination is a quick, modern-style meal rather than a traditional regional recipe. Cooking the tomatoes in seasoned olive oil gives the simple toppings extra flavour.

Nutrition and macros by portion

The nutrition label shows one serving as written: 470 calories, 14g protein, 61g carbs, 16g fat.

Most of the carbohydrates come from the pasta, while olive oil supplies much of the fat and surimi contributes protein. The exact nutrition is uncertain because amounts are not specified; serve with extra rocket or a simple salad to add freshness alongside the pasta.

Choosing the pasta

Spelt pasta: use it if you enjoy its distinct, slightly nutty flavour; ordinary pasta can also be cooked in the same way. The recipe gives no quantity, so use the amount you would normally serve for two.

The tomato technique

Tomatoes on the vine: keeping them attached makes them easy to lift and serve as a cluster. The method places them in a well-oiled grill pan with salt and pepper, where their bases soften and absorb some of the seasoning.

Watch the pan as they cook: the recipe gives no precise heat setting, so aim for enough heat to soften the tomatoes without letting the oil smoke.

Building flavour in the pan

Onion first: sauté it in oil until softened before adding the chilli and surimi. This gives the onion time to mellow and lets the surimi warm without needing a long cook.

Chilli and lemon: remove the seeds before slicing for a gentler heat, then let each person squeeze lemon over their serving to taste.

Getting the texture right

Al dente pasta: start checking near the end of the packet’s cooking time and drain when the pasta is tender but still has a slight bite. The method does not specify saving pasta water, so drain it as usual.

Fresh toppings: add the rocket and parsley at the end so they keep their fresh character rather than wilting in the pan.

Timing the components

Cook the tomatoes while the pasta boils and the onion is sautéed. The recipe suggests that the pasta and tomatoes should be ready after about 10 minutes, but actual timing will depend on the pasta and your equipment.

What to serve alongside

A lemon wedge is part of the serving, adding a fresh squeeze to the pasta. The original cook also mentions eating it with a tomato, mozzarella and basil salad; that is an optional accompaniment rather than an ingredient in the pasta.

Recipe notes & tips

• Salt the pasta water before adding the pasta.
• Keep the tomatoes on their vine for easier handling and serving.
• Remove the chilli seeds if you want a milder result.
• Warm the surimi through rather than cooking it for a long time.
• Add the rocket just before serving so it stays fresh.
• Serve the lemon separately so everyone can adjust the acidity.

Variations

• Use another pasta: swap in your preferred dried pasta and cook it al dente.
• Adjust the heat: leave in some chilli seeds for a hotter topping.
• Add garlic: finely chop a clove and sauté it with the onion.
• Change the greens: use baby spinach in place of rocket for a milder finish.
• Add a salad: serve with tomato, mozzarella and basil, as suggested in the recipe.

Common mistakes to avoid

• Overcooking the pasta: check it before the packet’s full cooking time has elapsed and drain when al dente.
• Burning the onion: sauté it over moderate heat and stir until softened.
• Smoking the oil: lower the heat if the oil begins to smoke.
• Cooking the rocket: add it to the plated pasta rather than the hot pan.
• Leaving the chilli seeds in unintentionally: remove them before slicing for a gentler flavour.

How to store

Store leftovers in a sealed container in the fridge and eat within 2 days. Reheat the pasta and surimi gently until hot; add fresh rocket and lemon after reheating if available.

Frequently asked questions