Wednesday, 17 March 2010

Linguine aglio oleo peperochino

This month we're beginning a series of video recipes presented by chef Julian Briercliffe, we hope you enjoy cooking with us...

Linguine Aglio Oleo Peperochino

Click picture for a larger view

500g linguine pasta (artisan or fresh if available or why not make your own )
5 cloves garlic
½ cup fresh parsley
½ tsp black pepper
Chilly (1 to 2 tbsp of dried chilly flakes or to taste)
3 tbsp olive oil
150 g chopped cherry tomatoes
Parmesan cheese grated finely
Salt to taste

Bring a large sauce pan of salted water to the boil.

Add the pasta.
The time required will depend on the type of pasta used, please adjust accordingly.

Meanwhile, heat the olive oil in a deep frying pan and lightly sauté the garlic with a sprinkle of parsley until the garlic is softened, try not to colour the garlic, just take off the abrasive edge. 

Once softened add the rest of the parsley, retaining some for garnish.

Add the chilly and fry for 1 minute. Keep stirring and turn the heat down if it starts to brown.

Add the tomatoes and allow to cook for a further minute.

Once the pasta is cooked drain, it’s a good idea to set aside some of the water from the pasta for use in the sauce if it needs to be slightly loosened.

Add salt & pepper seasoning to the sauce.

Add the pasta to the sauce and mix.

Sprinkle the remaining parsley over the dish to garnish.
Serve with grated parmesan cheese.

Buon appetito!