Quadratto Pasta, Chilli, Garlic and Parsley

This vegetarian treat is based on the Italian classic (aglio e olio), dried pasta cooked with chilli, garlic and parsley.  Then, I heard of adding toasted crumbs (from a real Italian) and some tomato juice happened to be in the fridge.  The furtive culinary brain suddenly has a plan.

We have a chilli, garlic, tomato and parsley sauce (parmesan being optional and was most welcome).  The plated pasta was topped with toasted sundried tomato crumbs.

A meal fit for both a king and queen (and a classic with a few cheerful harmonious twists).  Furthermore, you can scratch cook it in 20 minutes.

Tip: good quality dried pasta is relatively inexpensive and holds up well when finished in the sauce.

Ingredients, serves 2:

Pasta and sauce

1.5 TBSP good olive oil

200g spaghetti, square spaghetti or round spaghetti are perfectly fine

2 garlic cloves, peeled and thinly sliced

1/2 tsp chilli flakes (arbol today)

90ml of tomato juice

4 TBSP fresh parsley, chopped finely

1/4 tsp black pepper

Salt for cooking the spaghetti

Toppings:

2 or 3 TBSP fresh parmesan/pecorino finely grated

2 TBSP toasted sundried tomato crumbs

Method:

Cook the spaghetti in boiling salted water until nearly done,  (2 mins less than packet instructions). A timer on the phone is useful.

Heat the oil over a  low to medium heat and add the garlic.  Cook for around 1 minute to sizzle the garlic.

Add the chilli flakes, cook around 30 seconds until garlic is lightly coloured.

Add around half a cup of pasta water and the tomato juice and cook for around 5 minutes. Add black pepper.

Add the al dente pasta and cook for around 2 more minutes.

Lower the heat and stir in parmesan and parsley.

Serve and top with the toasted crumbs.

Sundried Tomato Pangriata