15 MINUTE CREMATTA, GARLIC & CHILLI SHAGHETTI
Ingredients
-
150g CREMATTA
-
320g spaghetti
-
2 garlic cloves, thinly sliced
-
1 fresh red chillies, finely chopped
-
20g flat-leaf parsley, chopped
-
15ml olive oil
-
80ml pasta water
-
Sea salt + cracked black pepper
-
Lemon wedges, to serve
Method
- 1. Cook your spaghetti in salted water until al dente and SAVE THAT PASTA WATER.
- 2. Gently sizzle the garlic and chilli in olive oil for 2 to 3 minutes, then add the CREMATTA. Stir until everything melts together and turns silky and creamy.
- 3. Add a splash of pasta water, chopped parsley and spaghetti, then toss everything together until every strand is coated. Loosen with a little more pasta water if needed and season with salt and plenty of black pepper.
- 4. Twirl into bowls. Big squeeze of lemon and ENJOY!
