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).
|Oven temperatures and Conversions|
|Click here for information|
This recipe is from A Year in My Kitchen
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.
Return to Homepage
Visit the Delia Online Cookery School with Waitrose
Click here to go to Waitrose.com
Copyright © 2009 Delia Smith/New Crane Internet Limited, ALL RIGHTS RESERVED.
No recipes relate to this.
Most Popular recipes
Win an ingredient hamper from Country Products worth £100
31 Mar 2015 17:20
Have you a signature dish?
31 Mar 2015 14:50
|Food and travel||
02 Jan 2015 21:21
|Can Anyone Help?||
31 Mar 2015 22:52
01 Mar 2015 15:04
23 Mar 2015 16:26
19 Mar 2015 08:46