Comforting Mild Spicy Tomato-Butter Macaroni for Two

Instructions

1. 1

   Bring a medium pot of salted water to a boil and cook the macaroni until just tender (about 8–9 minutes or according to package). Reserve 1–2 tablespoons of cooking water, then drain and set aside with a little drizzle of butter so it doesn’t stick.

2. 2

   While the pasta cooks, melt 1 tablespoon butter in a skillet over medium heat. Add the diced carrot and a pinch of salt; sauté 4–5 minutes until the carrot softens but still has a little bite — we want it hearty and filling.

3. 3

   Add the chopped tomato to the skillet and cook 2–3 minutes until it softens and releases juices. Stir in the ketchup, chilli powder, black pepper, and remaining salt. Let the sauce bubble gently for 1–2 minutes so the flavours marry. If the sauce looks too thick, add the reserved pasta water or 1–2 tablespoons of plain water.

4. 4

   Stir the cooked macaroni into the skillet with the sauce. Add the remaining 1 tablespoon butter and toss gently over low heat so every piece gets glossy and saucy. Taste and adjust seasoning — add a touch more chilli powder if you’d like a whisper more heat.

5. 5

   Turn off the heat, fold in the chopped coriander (save a little for garnish). Serve warm, finishing with the remaining coriander on top and a final grind of black pepper if you like.