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 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🌶
200g spaghetti (100g per person)
1 tsp fine table salt (for pasta water)
1 tbs extra virgin olive oil
1 medium sized, deseeded red chilli or 1/2 tsp chilli flakes
2 medium sized garlic cloves, crushed or grated
1/2 tsp sea salt flakes
Grated vegetarian Italian hard cheese or Parmesan* to serve
TIP: If you have any greens such as kale, spring greens, spinach or even chard, this makes a lovely addition to this recipe. Simply chop up a couple of large handfuls (no need to chop spinach) and add to the pasta 2 minutes before the pasta is cooked. Drain along with the pasta and stir through the garlic and chilli oil. Top with lashings of parmesan. Buon appetito!
Method
1. You will need 2 medium sized pans for this recipe – one for the pasta and one for the oil (the oil pan needs to be big enough to accommodate the cooked pasta later).
2. Put the pasta in boiling salted water – use at least a 1 tsp of fine table salt (don’t waste your posh salt) and cook according to packet instructions.
3. In the second saucepan, heat the oil over a very low heat and add the garlic, fresh chilli (or chilli flakes) and 1/2 tsp of sea salt flakes. Gently heat the garlic and chilli in the oil but be careful to not colour it, you want to only gently infuse the oil. After 5 minutes, or if the garlic starts to brown, take off the heat and put to one side.
4. Once the pasta is cooked, drain the pasta and add to the pan containing the garlic and chilli oil. Give it a good toss until the spaghetti is well coated. Divide between bowls and finish topped with a generous serving of grated parmesan 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.
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