
- 400g Spaghetti
- 80ml extra virgin olive oil
- 6 garlic cloves, thinly sliced
- Sliced red chilli, to taste (1-2 small ones)
- 80ml white wine
- 90g baby English spinach
- Sea salt
- Small handful finely chopped fresh flat-leaf parsley
- Grated Parmesan cheese, to serve
Cook the spaghetti in a large pan of boiling salted water until al dente. Meanwhile, put the olive oil, garlic and chilli in a frying pan over medium heat and cook, stirring often, for about 5 minutes until the garlic is golden. Add the wine and cook, stirring for 20 seconds. Add the drained pasta and spinach and toss to coat it well. Season with salt and sprinkle with parsley, then serve with lots of grated parmesan.
*Source: Bill Granger Everday
Baked Tomato And Mozzarella Pasta (easy mid week when you have nothing!)
Preheat the oven to 180C/350F/Gas 6). Heat the olive oil in a pan over medium-low heat and cook the onions, stirring, for 5 minutes, or until soft. Add the garlic, carrots and celery and cook, stirring, for 5 minutes more.
Add the tomatoes and bring to the boil, then reduce the heat to low and simmer for 5 minutes. Stir in the olives, season with salt and pepper and remove from the heat.
Stir the tomato sauce through the cooked pasta and spoon into a casserole dish. Dot with the mozzarella cheddar and bake for 30 minutes until the cheese is melted and bubbling.
Serve with crusty bread and a green salad.
*Source: Bill Granger Everday