This recipe is a great vegetarian option for any night of the week and doesn't take long at all. It is a thin spaghetti pasta and the sauce is mostly a chili and garlic oil. It gives so much flavour to the dish!
Ingredients Thin Spaghetti - I used approximately half a packet for 2 people.
2 large ripe tomatoes.
2 large cloves of Garlic
1 Birdseye chili
Extra Virgin Olive Oil
1 bunch of Broccolini
Salt and Pepper to taste
Pinch of dried oregano
Pinch of fresh dill
Place olive oil in a deep sauté pan/ frying pan and cook chopped garlic and chili on low heat for a few minutes until the garlic is cooked, but not browned. Keep an eye on this so the garlic doesn't burn if it's unattended. As this is cooking, there should be an aroma, which means the garlic and chili is being infused into the oil. Make sure there is a layer of oil all through the pan.
Chop tomatoes in small pieces and add to the oil mixture.
Keep stirring and put the heat on medium. Stir and squash tomato pieces simultaneously to make a home-made style sauce. Keep stirring until tomatoes are soft and cooked through and broken down.
Boil water for pasta and then add the pasta to the boiling water. Add salt to it and cook on medium until al dente.
While pasta is cooking, place chopped broccolini to the pan and mix through all the oil and the sauce. Add salt to taste, but not too much as the tomatoes are acidic already. Mix in a pinch of oregano and the fresh basil. Turn heat onto simmer, stir and cook until the broccolini is cooked through but not overcooked and soft. It's better if it is al dente.
Check pasta and if it is ready or al dente, transfer the pasta to the pan with the sauce and broccolini. Do not strain the pasta. The pasta water helps the sauce stick to the pasta when it is added to the pan. Mix thoroughly and drizzle a tea spoon of olive oil at the end.
Add pasta to plates, and then sprinkle a pinch of fresh dill to the dish and mix through. Squeeze some lemon for freshness and add grated Pecorino. Enjoy!