Eat The Seasons
Please either as many details as possible, boxes with * are essential
Title of recipe*
Garlic and chilli pasta
Name of submitter*
Ingredients (please enter each one on a separate line)*
1 onion, peeled Extra-virgin olive oil 1 clove of garlic, peeled 1 small red chilli, halved and deseeded 1 small green chilli, halved and deseeded 2 fillets of salted anchovies, rinsed and roughly chopped 500g pasta 1 lemon A generous bunch of parsley A generous bunch of basil Parmesan cheese, to serve
Finely chop the onion and fry in 1 tbsp of olive oil on a medium heat until the edges just start to catch. Mince the garlic and add to the onion. Reduce the heat and cook gently for 5 minutes to soften the onion. Finely chop the chillies and add to the pan with the anchovy fillets. Cook for a further 5 minutes on a low to medium heat. Set aside. For the pasta, use the ratio of 1 litre of water to 100g of pasta and 10g of salt, and cook as per packet instructions. Meanwhile, zest the lemon, chop the parsley and basil and grate the parmesan. Set aside. Once the pasta is cooked, take 1 tbsp of the cooking water and add to the sauce. Drain the pasta and add to the sauce. Combine the two, add the lemon zest and chopped herbs, and grate over the parmesan to taste. Taste again and adjust the seasoning (with salt and freshly ground black pepper). Add a little olive oil and lemon juice if you think it requires more acidity.
Comments (any other comments)
The great thing about pasta is that you can always use it as the base for a quick meal. This recipe came about when I came home one day to find there was nothing in the fridge. With the help of a bit of garlic, chilli and handfuls of fresh herbs, you can turn a few store-cupboard staples into something quite delicious — and worth cooking even if the fridge is full.
Source (The link to a website or cookbook or wherever it came from)