Literally the easiest pasta in the world!
I know I am guilty of using the term “easy recipe” too often, forgetting that when you love to cook even something like a beef wellington can appeal so much it’ll be “easy”! But this recipe really is the easiest thing ever. Literally, ever. And it’s so, so tasty. The inspiration came from Lauren mentioning this dish over cocktails yesterday, here’s how I made my attempt:
Chill, garlic and olive oil pasta
Serves 2 (but also perfect for 1 or 50)
250g of linguine
2 chillies (including seeds, cut this down a little if you don’t like a lot of heat)
3-4 tablespoons of really good extra virgin olive oil
4 cloves of garlic
Salt and pepper
Boil a large pan of water, add a generous few pinches of salt and cook the linguine for 7-8 minutes. Whilst the pasta is cooking, lightly warm the olive oil in a frying pan, mince the garlic and chillies finely and add to the oil. Don’t really cook them, just allow them to gently warm to impart their flavour to the oil. Once the pasta is cooked, drain it and dress it with the olive oil before seasoning well with ground black pepper.
That’s it! Serve with a good sauvignon blanc – we had the standard one from La Motte – very nice, although their organic is better if you can afford it.