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.
RELATED: 9 Best Cookware Sets To Invest In In Australia 2023
How to make pasta with cheese, garlic and chilli sauce
Ingredients
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
Method
-
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