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This recipe pre-dates my 5 Ingredients philosophy.
Spaghetti with Basil and Chilli Oil
From Stonesoup
Inspired by Sean Moran from his lovely book Let It Simmer.
One of the signature dishes at Sean’s Panaroma is his linguine with rocket and chilli oil. While I haven’t yet tried it at the restaurant, it’s been a favourite at home for a while. I’ve mixed it up a little by using basil in place of the rocket but pretty much any fresh green herb would work. Of course if you don’t happen to have any greenery at hand you could get by with just chilli oil, some lemon juice and the parmesan.
This is the perfect mid week meal. All it takes is boiling the water for the pasta, grating some parmesan, shredding some basil and you’re done. If you hadn’t been organized enough to make the delicious chilli oil above you could substitute in some commercial chilli oil or even go for a mild version with some good quality extra virgin olive oil.
Serves 4
400g spaghetti
200mL chilli oil
2 cloves garlic, peeled and very finely chopped
juice 1 lemon
200g parmesan cheese (grana padano)
½ bunch basil , leaves picked
extra parmesan, to serve
1. Bring a large saucepan of salted water to the boil.
2. Meanwhile combine chilli oil, garlic and lemon juice in a bowl large enough to hold the pasta. Grate the cheese and finely shred the basil.
3. Cook pasta until al dente according to the packet instructions. Scoop some cooking water into a cup and then drain pasta. Toss in the bowl with the chilli oil mix and then toss through the basil and parmesan and if it looks dry some of the reserved pasta cooking water.
4. Season and serve immediately with extra parmesan passed separately.
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