Chilli spaghetti

February 3, 2013 in Blog

1 comment

So my first chilli is a day away from being ready to pick. It’s huge, its bright red, and its begging to be turned into chilli spaghetti. So I thought I’d share the recipe…

1 packet of spaghetti, cooked as per packet instructions and drained

Some butter and olive oil
1 chilli to taste
1/2 bunch of parsley chopped
1 clove of garlic

Lightly fry the chilli, parsley and garlic in butter and olive oil. Stir through the cooked spaghetti. Serve with shaved parmesan.

Such a great recipe, and so much of it can come from the garden. For those who are gluten intolerant, use zucchini spaghetti.

1 comment to 'Chilli spaghetti'

  1. Hi @ScrappyKat, that sounds good too – really simple. But I guess that’s what you want to take advantage of the fresh ingredients.

    When we have a glut of green beans and tomatoes at the same time we do beans and tomatoes, which goes something like this:

    lots of green beans
    a couple of chopped tomatoes
    lots of basil
    grated Parmesan
    pepper to taste

    Just steam the beans (best in a saucepan in an inch of boiling water for a few minutes, so they’re just done).

    If the tomatoes are from the garden, that should be it, but sometimes we add a spring onion or a clove of garlic too. If you want more flavor, you can remove the Parmesan and try a tin of kippers.

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