Scotch Bonnet Red Sauce Pasta

Scotch Bonnet Red Sauce Pasta

Serves: 2 

Prep: 7 minutes 

Cooking time: 20 minutes 





  • 150g spaghetti
  • 2 tbsp Scotch Bonnet Red Sauce
  • 200g cherry tomatoes ,halved
  • 2 garlic cloves , sliced
  • salt, to taste
  • basil leaves
  • 1 tbsp olive oil



  1. In a large pan, boil salted water and add spaghetti.
  2. In a saucepan, add olive oil, tomatoes and fry on low heat until tomatoes start to soften.
  3. Add Atarodo Scotch Bonnet Red Sauce and fry for three minutes, adding basil, salt to taste and garlic.
  4. Strain the pasta and add to the sauce. Cook in sauce for two minutes 
  5. Serve and enjoy!

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