Recipe

Aglio e Olio with Blistered Tomatoes

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Aglio e Olio with Blistered Tomatoes

Spaghetti coated in a garlic and chilli sauce, with cherry tomatoes and wilted baby spinach.




Ingredients to serve 2

  • 250g x spaghetti
  • 4 cloves x garlic – peel and slice finely
  • 1/4 cup x olive oil (from your pantry)
  • 1/2 tsp x red chili flakes
  • 1/4 cup x fresh parsley – chop
  • 125g x cherry tomatoes
  • 100g x baby leaf spinach
  • 25g x parmesan – grate

Ingredients to serve 4

  • 500g x spaghetti
  • 8 cloves x garlic – peel and slice finely
  • 1/2 cup x olive oil (from your pantry)
  • 1 tsp x red chili flakes
  • 1/2 cup x fresh parsley – chop
  • 250g x cherry tomatoes
  • 200g x baby leaf spinach
  • 50g x parmesan – grate

Method

Step 1

Bring a large pot of salted water to the boil adding a few drops of olive oil. Cook the pasta till al dente (this is cooked but still with a bit of a bite to it). Drain and sprinkle pasta with a little olive oil to stop it from sticking together.

Step 2

Add your olive oil and garlic to a pan and slowly heat on medium. Slow cooking the garlic is the big secret here. Keep the heat medium (to low) and let it roast slowly for about 5 to 7 minutes. (You don’t want the garlic to burn or even brown too much). Now add the chili flakes and cherry tomatoes and cook until the tomatoes start to soften slightly and blister but stay intact. Then remove the pan from the heat and add the baby spinach to the pan and cover with a lid over.

Step 3

Now add the pasta, parsley and half the parmesan to the tomato mix in the pan. Coat it well. Season with lots of black pepper and a little salt then add the rest of the parmesan.

Step 4

To serve, divide the pasta between plates.