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Spaghettini With Garlic And Olive Oil

Fresh chilli adds a fiery touch to this simple Italian pasta dish. The cheese that is scattered over the top isn't essential, but adds a delicious salty tang. Use a hard sheep's milk cheese, such as pecorino if you're only allergic to cow's milk, or substitute a soya-based Parmesan cheese.

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350g/12oz spaghettini
75ml/5 tbsp extra virgin olive oil
3 garlic cloves, finely chopped
1 fresh red chilli, seeded and chopped
75g/3oz/1 cups drained sun-dried tomatoes in oil, chopped
30ml/2 tbsp chopped fresh parsley
Salt and freshly ground black pepper
Freshly grated pecorino cheese, to serve


Serves: 4


Bring a large saucepan of lightly salted water to the boil. Add the pasta and cook according to the instructions on the packet until al dente.

Towards the end of the cooking time, heat the oil in a second large pan. Add the garlic and chilli and cook gently for 2-3 minutes. Stir in the tomatoes and remove from the heat.

Drain the pasta thoroughly and add it to the hot oil.

Return the pan to the heat and cook for 2-3 minutes, tossing the pasta to coat the strands in the sauce. Season with salt and pepper, stir in the parsley and transfer to a warmed serving bowl. Scatter with grated pecorino cheese and serve.

NUTRITION NOTES Per portion:- Energy 554kcals/2325kj, Protein 11.5g, Fat 28.1g, Saturated Fat 3.9g, Carbohydrate 68g, Fibre 3.1g, Sugars 2.5g, Calcium 38mg

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