PASTA CHRONICALS
CHEESE AND CHILLI OIL
Difficulty: 1
Grate loads of your favourite cheese
Grab some chilli oil and black peppercorns.
NOTE: You can substitute the chilli oil for olive oil and add some chilli flakes, or just double up on the pepper!
Once pasta is drained stir thoroughly in hot pan to melt all the cheese
MEDITERAINIAN VEG
Difficulty: 2
Chop into 1cm cubes then fry caugette and red pepper in oilive oil
Add garlic half way through cooking
Finnishing with halved olives and some oregano.
Toss all together with pasta and add your preffered cheese.
QUICK CARBONARA
Difficulty: 2
Cut bacon using scirrors into a pan and lightly fry.
In a separate bowl whisk an egg and mix with parmesan cheese, season well and set aside.
Once pasta is cooked and drained, add a little olive oil to loosen.
Mix everything together in the original pasta pan and stir bind it all and add some additional cheese to garnish.
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CHOOSE YOUR SHAPE
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Depending on the type of flavours you are adding if you start mixing them with the correct shapes of pasta it will take the dish to that next level.
Pasta like Fussili (twists) and Conchiglie (shells) catch dryer mixtures like chilli and pepper really well in every single shape. Others like Spaghetti and Linguini are better used when a whole sauce is made such as Ragu (Bolognaise) or Carbonara.
THE COOKING PROCESS
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Learn once, enjoy forever. Preparing this properly will reignite your love for this simple but versatile meal.
Make sure pan has plenty of water
Plenty of salt in once its boiling
- Stirring occasionally makes sure it cooks evenly
- Save some of the water to loosen up the dish
- Toss in oil to the pasta once its ready
Add Pasta to the flavour or sauce you have made and mix well
