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PANTRY POWER

V

(recipe page 13)

GF

V

(recipe page 20)

(recipe page 13)

GF

V

(recipe page 14)

Basic Garlic and Chilli Pasta (v)

100 grams dried spaghetti
2 tablespoons olive oil, plus extra to serve
2 cloves garlic, crushed
½ teaspoon chilli flakes
sea salt and ground pepper
2 tablespoons
finely chopped parsley
¼ cup freshly grated parmesan

Cook the spaghetti in a large saucepan of salted boiling water for 1 minute less than the packet instructions.

While the spaghetti is cooking, heat the olive oil in a large sauté pan and cook the garlic and chilli flakes over a low heat for 2 minutes, or until lightly golden but not browned. Season with salt and pepper. Reserve ¼ cup of the cooking water then drain the pasta. Add the hot pasta and reserved water to the sauté pan along with the parsley and toss together. Add 3 tablespoons of the parmesan and toss again.

Transfer to a serving bowl and drizzle with a little more oil, the remaining parmesan, a pinch of sea salt and a grind of pepper. SERVES 1

WHERE’S THE MEAT?

Feel free to protein-up by cooking 60 grams raw prawns, chopped chorizo, bacon or pancetta in the oil before adding the garlic and chilli flakes.

WORK IT YOUR WAY

Add cooked thawed, peeled prawns with the garlic and chilli flakes.

Slice a cured chorizo sausage into thin rounds and cook until lightly golden.

Pop in a handful of baby spinach leaves and toss to wilt.

Slice a couple of marinated

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