Chilli and garlic pasta

A simple, flavour filled pasta dish that takes mere minutes to prepare.
 

Recipe from: 13 August 2012
Preparation time: 10 min
Cooking time: 25 min
 
 

Ingredients

 
  • 1/2
    cup
    olive oil
  • 5
    cloves of garlic - finely chopped
  • 4
    red chillies - chopped finely
  • 1
    bunch of spring onions - finely chopped
  • 1
    handful
    chopped fresh parsley
  • 500
    g
    packet of spaghetti
  • grated parmesan cheese for serving
  • salt and pepper
Servings: Change Serving
 
 

Method

 
Bring a large pot of salted water to a rolling boil and put in the spaghetti.  Don’t forget to stir frequently to prevent
the pasta from sticking together.

In a large frying pan heat your olive oil and add the garlic, chilli, spring onions and over a medium heat brown all the above.  The idea is to flavour the oil well with the chilli and garlic.

Add 1tsp of salt and 1tsp of freshly ground pepper. As soon as the pasta is tender, use a pasta spoon to lift it out of the water and put it straight into the frying pan with the sauce. You don’t need to drain the water off in a colander.

Add 1/3 of a cup of the pasta water to the frying pan too to moisten the sauce. Stir in the freshly chopped parsley and serve with a good sprinkling of Parmesan cheese and some crusty bread.

Reprinted with permission of Janice Tripepi. To see more recipes, click here.



 

Read more on: boil  |  recipe  |  sauté  |  pasta  |  chilli
 

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Carving meat
Always allow your roast to rest for 5 to 15 minutes before carving so that the juices can be reabsorbed and the meat presents an even surface when sliced. Use a short- or long-bladed knife, and a two-pronged carving fork with a guard. To prevent the meat from losing juice, steady it with the flat of the fork, rather than piercing.
 

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