Tips for cooking this pasta dish:
Utensils needed: To conquer this recipe with ease, ensure you have a large frying pan, a food processor, and a pot for boiling pasta. These utensils are essential for achieving the perfect balance of flavours and textures.
Boiling pasta: Follow the package instructions for cooking the spaghettini in boiling salted water. This ensures the pasta is cooked to the ideal texture.
Crispy breadcrumbs: When toasting the breadcrumbs, maintain a medium heat and frequently stir for an even golden colour.
Sautéing aromatics: The combination of red onion, garlic, and chilli infuses the dish with robust flavours. Sauté them for just the right amount of time to achieve a fragrant and well-balanced base for the sauce.
How to make pasta with cheese, garlic and chilli sauce
400g dried spaghettini
6 slices 2-day old sourdough bread, crusts removed
1/2 cup extra virgin olive oil
1/2 red onion, finely diced
8 cloves garlic, crushed
2 long red chillies, deseeded, finely diced
Finely grated zest of 1 lemon
Sea-salt flakes and freshly ground black pepper, to season
2 Tbsp lightly dried or finely chopped basil leaves
1/2 cup pecorino, finely grated
Extra pecorino, to serve
Lemon cheeks, to serve
Flat-leaf parlsey leaves, to serve
Cook spaghettini in boiling salted water following pack instructions. Drain well, then return to pan.
Meanwhile, roughly tear bread slices and put in the bowl of a food processor. Pulse until coarse crumbs form. Heat 1/2 of the olive oil in a large frying pan over a medium heat and add breadcrumbs. Cook, stirring for five minutes or until toasted. Transfer to a plate and set aside.
Add remaining oil, onion, garlic, chilli and zest to the same pan. Cook for 2 minutes, then mix in breadcrumbs and remove from heat. Season, then stir in basil.
Toss pasta with pecorino, then mix into sauce. Serve with extra pecorino, lemon and parsley.
You might also like to make Fast Ed's pasta salad with prawns and garden greens