Recipe: Chili and Garlic Oil Linguini (VG)
Serves: 4 Prep: 5 minutes Cook: 10 minutes
I LOVE this recipe. It is so quick, easy, cheap and vegan. Even my sister who couldn't feed a cat has managed to master this and makes it for lunch once a week!
Essential Ingredients:
1 red chili minced
4 medium gloves of garlic minced
2-3 tbsp. olive oil (make sure that you only use olive oil with this recipe)
1 tbsp. tomato paste
400g of linguini (dried pasta is normally vegan, but check packaging, and fresh pasta contains eggs)
Optional Ingredients:
10 (handful) cherry tomatoes halved (the best to use are the ones on the vine and you can use the vine for added flavour)
10 olives halves (green or black or a mix)
15g (handful) of parsley finely chopped
5 sundried tomatoes finely chopped
Method:
You want to begin by using boiling a large pot of water with salt and once it is boiling add the spaghetti.
Whilst the pasta is cooking, add the olive oil to a pan on a low-medium heat and once it is heated add the chili and the garlic and season to taste. Let this simmer for a few minutes. It is really important here that you don't let the chili and garlic burn by turning the heat down or stirring constantly (you just want to sweat the flavours into the oil).
After a few minutes add the tomato paste and combine it with the oil. Let this simmer for a couple minutes.
Then, add a ladle or 100ml of pasta water from the pot and mix this until it combines. Turn the heat up to medium here so the mixture is simmering gently.
When the pasta is about 2 minutes from being ready you can add whatever optional ingredients you like. My favourite is cherry tomatoes and parsley to keep it simple, but if I am feeling fancy I will add everything.
Once the pasta is cooked, drain it and return it to the pot. Then add the oil mixture to the pasta and mix thoroughly.
And serve - voila!
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