Tomato & Tequila Fusilli Lunghi

Move over Tomato & Vodka Pasta, there’s a new Mexican in town and its HOT! Everything you need for a speedy weekday meal. This is thrown together in minutes but savoured for hours. Too delicious to describe.


200g Fusilli Lunghi

2 Cloves Garlic, crushed

1 Shallot, finely chopped

4 Birdseye Chillies, finely chopped

5 tbsp Tequila

4 tbsp Olive Oil

100g Mini Burrata Balls

250g Sunblush Tomatoes in Olive Oil

Few sprigs fresh Thyme.


1. Bring a large pan of salted water to a boil and boil the pasta for 2 minutes less than the packet instructions.

2. Meanwhile, add 2 tbsp olive oil to a large sauté pan and heat over a medium heat. Add the shallot & chillies and cook 2-3 minutes. Add the garlic and tequila and cook 1 minute more.

3. Turn off the heat and stir through the remaining 2 tbsp Olive oil, the burrata and sunblush tomatoes. Season generously with salt and cracked black pepper.

4. Using tongs, transfer the cooked pasta to the pan, along with any residual water that clings to it. Stir through and serve immediately in two bowls, tequila shots optional.