See – pretty much limitless! You can make this garlic and basil pasta as healthy as you like, really. replace the chilli flakes with a deseeded and finely chopped red chilli pepper.add in some fresh spinach towards the end (or right at the end, depending on if you like it wilted or not).replace spaghetti with spiralised courgette (zucchini) partially or completely.thin strips of bell pepper 2-3 minutes after the garlic and chilli flakes have started cooking.halved, pitted black olives at the same time as the basil.chopped cherry tomatoes right at the end.You can add in almost any veg! For example: However, you don’t necessarily want to bother zesting a lemon and juicing (probably half of) it for this dish – hence why it’s an optional extra. Obviously, this pasta already uses plenty of garlic though, so if you prefer things less garlic-y then this isn’t the best route for you.Ī little bit of fresh lemon juice and zest at the end would also bring another element of freshness and lightness. Replace regular salt with herb or even lemon salt for an extra depth of flavour! Obviously, still use regular salt for the pasta water, but a sprinkle of infused salt on top won’t do any harm!Īdd in some onion, chopped shallot or garlic chives for some extra texture and more of an onion-garlic flavour. This would also be delicious with a few halved cherry tomatoes and black olives! Try adding some finely chopped thyme, oregano and parsley in with the basil for more of a delicious fresh herb flavour. There are so many things that you can add to this recipe! I keep it nice and simple, but really, your options are unlimited! Extra Herbs and Aromatics If you have some different coloured peppercorns then feel free to try using them here, but personally, I prefer black pepper in dishes like this. The same applies to the pepper – traditional black pepper works best in this dish. You don’t need too much, but it’s important not to skip it. In terms of the salt, any flaky salt will do fine – just no table salt! Americans tend to use kosher salt, while here in the UK, flaky sea salt is more common. If your olive oil doesn’t quite have enough flavour then try using 1 tbsp of melted butter along with it for a richer, creamier result. Good quality olive oil makes a big difference here, but if cheap is all you have then it still does the job. fresh garlic – this is one time where I won’t suggest using the jarred stuff to save timeĪnd then the only other ingredients are the spaghetti, olive oil and salt and pepper. ![]()
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