Garlic and Chilli Oil Pasta
December 20, 2010 EASY, mains, vegetarian
My work colleague, Manuel gave me this recipe verbally after Lexi raved about it’s goodness. I got one instruction wrong. Manuel says he uses crushed chilli so I’ll give that a go next time, but I do think it tastes good with fresh.
Serves: 2-3
Ingredients:
Spaghetti pasta
1 large red chilli, deseeded and finely chopped
3 garlic cloves finely chopped
A few good lugs of olive oil
Salt and pepper to taste
Rocket to serve (optional)
Directions:
1. Cook pasta al dente
2. In the meantime, get chopping until the chilli and garlic are finely chopped
3. Heat a pan and add the olive oil, then chilli and garlic. Cook for 2-3 minutes until the flavours are infused in the olive oil. Do not burn the garlic.
4. Once the pasta is cooked, drain.
5. Combine pasta and the oil sauce while still warm.
6. Eat immediately, or serve cool with rocket for lunch.