Spaghetti With Roasted Garlic Chilli & Tomato
A simple pasta dish with bold flavours
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Ingredients
- 400 g organic wholewheat spaghetti pasta
- 2 tbsp organic extra virgin olive oil
- 2 bulbs garlic
- 1 tbsp organic chilli flakes
- 500 g cherry tomatoes
- A large handful of chopped parsley
- 100 g plant-based parmesan
- fine sea salt
- organic cracked black pepper
Instructions
- Cut the tops of the garlic bulbs off so that you can see the tips of the cloves inside and place on a baking tray along with the chillis.
- Drizzle with 1 tbsp of olive oil and roast in an oven at 200c for 20 minutes or until the garlic and chilli is golden.
- Let the garlic cool slightly, then carefully squeeze the bulbs so that the cloves come out of their peels.
- Cook the pasta according to the packet instructions and drain.
- Meanwhile, fry the tomatoes in 1 tbsp of oil for 4-5 minutes, gently pressing down so that they burst open.
- Add the spaghetti to the pan along with the garlic and chilli, as well as the parsley and cheese.
- Season generously with salt and pepper, mix well and serve.
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Easy to make but so delicious