(recipe page 13)



(recipe page 20)

(recipe page 13)



(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


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.


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

Estás leyendo una vista previa, regístrate para leer más.

Más de Dish

Dish4 min. leídos
What’s On
The Bay of Islands Walking Weekend: October 16-18. Grab your walking boots and your mates, and clock up some k’s around this gorgeous corner of New Zealand. Choose from over 20 walks including vineyards, oyster farms or an overnight stay at iconic Ca
Dish1 min. leídos
Not only is the home of plenty of our recipes, both new and old, we are also busily working on web-exclusive content. In our newsletter, on our Instagram and Facebook and of course on our home page, y ou’ll find news, views, recipe collect
Dish1 min. leídosFood & Wine
In With The Bold
2 tablespoons each wholegrain mustard and brown sugar 1 tablespoon Dijon mustard 2 teaspoons sea salt 1 teaspoon smoked paprika 1.2-kilogram trimmed beef fillet (use a centre cut piece) Romesco Sauce, to serve (see recipe, right) Preheat the oven to