Recipe for Aglio e Olio – spaghetti coated in a garlic and chilli sauce, and served with cherry tomatoes
8 cloves garlic – peel and slice finely
1/2 cup good olive oil (from your pantry)
1 tsp red chili flakes
1/2 cup fresh parsley – chop
250h cherry tomatoes
200g baby leaf spinach
50g parmesan – grate
Bring a large pot of salted water to the boil adding a few drops of olive oil. Cook the pasta till al dente (this is cooked but still with a bit of a bite to it). Drain and sprinkle pasta with a little olive oil to stop it from sticking together.
Add your olive oil and garlic to a pan and slowly heat on medium. Slow cooking the garlic is the big secret here. Keep the heat medium (to low) and let it roast slowly for about 5 to 7 minutes. (You don’t want the garlic to burn or even brown too much). Now add the chili flakes and cherry tomatoes and cook until the tomatoes start to soften slightly and blister but stay intact. Then remove the pan from the heat and add the baby spinach to the pan and cover with a lid over.
Now add the pasta, parsley and half the parmesan to the tomato mix in the pan. Coat it well. Season with lots of black pepper and a little salt then add the rest of the parmesan.
To serve, divide the pasta between plates.
Recipe courtesy of Daily Dish– a weekly service that delivers exact quantities of all the fresh ingredients you need to make four delicious homemade meals. Each dish takes only 30 minutes from start to finish. See what’s on the Daily Dish menu this week.