Very Garlicky Chilli Pasta

This week’s recipe is another simple, short-cut offering, the key to its simplicity is the mini-chopper, which if I haven’t already urged you to buy, I do so now wholeheartedly (they’re not expensive).

Serves 2

This recipe is from A Year in My Kitchen

Very Garlicky Chilli Pasta
 4 tablespoons olive oil
 2 onions, peeled and quartered
 4 large cloves of garlic
 4 pieces of red (or green) jalapeno pepper
 1 x 185g jar roasted red and yellow peppers, drained (we use M & S)
 6 oz (175g) small pasta (we used trofie)
 2 tablespoons fresh chopped basil
 Lots of grated pecorino cheese (to sprinkle over)


First of all fill a large pan with warm water, add some salt and put it on the heat to bring it up to the boil. While that’s happening put the onion into a mini-chopper and pulse till it is chopped small but not too finely.

Now heat the olive oil in a medium-sized frying pan, add the onion and cook over a medium heat for 10 minutes to soften.

Meanwhile add the garlic and jalapeno pieces to the mini-chopper and give them a few bursts before adding the roasted peppers to chop them with four to six more pulses (be careful not to get them too fine).

Now add the pasta to the boiling water and put the timer on for 10 minutes.

Add the chopped peppers, garlic and jalapeno to the onions in the pan, and continue to cook for a further 3 minutes.

When the pasta is ready, drain it in a colander then return it to the pan and stir in the onion mixture to get everything evenly distributed.

Divide the pasta between two warmed serving bowls, and serve it absolutely immediately with the basil scattered over and lots of grated pecorino to sprinkle on.

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