Spaghetti with Chili and Garlic

Advent Cooking Reflections #1

 

During the season of Advent, the Poor Seminarians Cookbook will offer up reflections regarding this season and cooking. Advent calls us to breathe deeply, to draw ourselves towards God, and to sense the movement of God in our lives. Finding time to cook in this season can be hectic with Christmas parties, exams, and travel. We want to draw you towards simple, easy, and affordable ways of cooking in this season to remind you of God’s presence while you are in the kitchen.

Spaghetti with Chilli & Garlic — adapted from Stonesoup eCookbook (www.thestonesoup.com)

 

Serves 1

Ingredients:

100g (3.5oz) spaghetti or other pasta

2 tablespoons extra virgin olive oil

1/2 – 1 teaspoon dried chilli flakes

1 clove garlic, finely sliced

Directions:

1. Bring a pot of salted water to boil. Add pasta and set the timer for 1 minute less than the duration recommended on the packet.

2. Stir pasta every few minutes, but meanwhile make your sauce.

3. Gently heat oil in a small saucepan. Add chilli and garlic and fry for a minute or until garlic is starting to go a little brown. Remove from heat.

4. When the pasta timer rings, taste pasta and give it a little longer if it is still too crunchy. When the pasta is al dente, scoop out a cup of cooking liquid and drain.

5. Return pasta to the hot pan and toss in the oil. Taste and season and add a little cooking water if it looks dry.

* This can be served for dinner or made the day before for a quick and easy lunch.

Variations:

Carnivore – fry some pancetta or bacon in the oil, or serve with some finely sliced jamon or proscuitto.

Lemon & Garlic – skip the chilli and proceed as per the recipe. Add in the zest of half a lemon at the end and serve with a squeeze of lemon.

Greens – to make it into more of a complete meal, toss in a large handful of washed salad greens or rocket (arugula) leaves and finish with a squeeze of lemon.