Very Garlicky Chilli Pasta
This is really meant for people who do hot, as in spicy.
If you cut the heat down, it's not quite the same. Pecorino can be finely grated in a mini-chopper.
NOTE: This recipe is from the book Delia's How to Cheat at Cooking, which was published in 2008; therefore you may have difficulty finding the exact named shop ingredients that were available then. We have kept these recipes on the site, as we know many people have successfully adapted them to what is currently available.
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This recipe is from Delia's How to Cheat at Cooking. Serves 2
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 chop them too finely).
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 sprinkled over.
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