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Spaghettini with chilli and parsley From Rome (region of Lazio)
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Prep Time:
10 minutes
10 minutes
Cook Time:
10 minutes
10 minutes
Total Time:
20 minutes
20 minutes
Ingredients:
- 500g spaghettini pasta
- 75.08 gm olive oil
- 4 garlic cloves, finely chopped
- 1 red banana chilli, deseeded, chopped
- 2 small red birdseye chillies, deseeded, finely chopped
- 60g rocket leaves
- 250.00 ml finely grated parmesan cheese
Instructions:
- Boil pasta in salted water as per packet instructions until al dente. Drain, then return pasta to the saucepan.
- Heat oil in a frying pan over medium heat. Sauté garlic and chillies for 3 minutes. Remove from heat.
- Drizzle in flavorful chili oil and season generously with salt and pepper. Gently mix on low heat until fully coated. Toss in fresh arugula, most of the parmesan, and a sprinkle of black pepper. Toss once more. Finish with a final sprinkle of parmesan on top before serving.
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