Oh, I appear to have run out of both money and food. Came home last night and all that was left in my fridge was a couple of manky garlic cloves, a red chilli and half a packet of cheese – literally everything else was mouldy. How long had I been gone?
Anyway, without enough money to buy a packet of Frazzles, I decided to make something out of it and the result was rather tasty. I’ve actually had raw garlic and chilli pasta before, although when Jamie made it, he included fresh spinach and black olives. As you know, I have no spinach and the only black olives I have are bobbing around a jar of what looks like pond scum. I really should clean out my fridge…
Anyway, I thought I’d give it a whirl and what do you know, I managed to make something edible and even blog worthy! Praise the Lord.
Raw garlic & chilli spaghetti
Serves 2 / Hands on time 10 mins / Total time 10 mins / V🌶
1 tbs extra virgin olive oil
1 medium sized, deseeded red chilli
2 garlic cloves, crushed
Salt and pepper
Grated vegetarian Italian hard cheese or Parmesan* to serve
1. Put the pasta in boiling salted water and cook according to packet instructions. Meanwhile, crush 2 garlic gloves and finely chop the chilli. Add to a large bowl along with 1 tbs of extra virgin olive oil and season with salt and pepper.
2. Strain the pasta and add to the garlic and chilli oil. Give it a good stir until the spaghetti is well coated. Divide into bowls and finish topped with grated cheese and a good crack of black pepper.
If you’ve had a go at making any of my recipes, I’d love to hear from you. Follow me now @corrieheale and tag your recipe pictures using #corriesrabbitfood.
V– Vegetarian 🌶– Spicy
*Parmesan (Parmigiano Reggiani) is always made using animal rennet, therefore it is not vegetarian. Substitute for Italian hard cheese if applicable.