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Spaghetti Aglio Olio e Peperoncino

Serves 2, Prep: 5 minutes



Ingredients: 200g spaghetti, 4 garlic cloves (crushed), 50ml olive oil, 2 red chillies, de-seeded and chopped, 1 tsp finely chopped Italian Parsley, 20g Basil, salt and freshly ground black pepper to taste.

Method: Cook the spaghetti according to packet instructions. Drain and reserve two tablespoons of the cooking liquid. In a frying pan over low heat, saute the garlic in the olive oil until golden but not browned. Add the chillies and the reserved cooking liquid. Add the spaghetti and season with the chopped parsley, torn basil, salt and pepper. Toss so that the spaghetti is coated in the olive oil mixture and everything is well combined. Serve immediately with grated Parmesan.



Bruschetta with Tomato and Basil

Serves 4, Prep: 10 minutes



Ingredients: 4 ripe tomatoes, diced. 2 cloves garlic, minced. 1 Tbsp extra virgin olive oil. 20g fresh basil leaves, chopped. Salt and freshly ground black pepper to taste. 1 ciabatta loaf or French bread. 1/4 cup olive oil.

Method: Diagonally slice the ciabatta into 2cm thick slices. Using a pastry brush, brush each side of the bread with olive oil. Place on an oven tray and grill until lightly golden on one side. Flip over the bread and spread with the minced garlic. Grill until nicely golden. Top with the tomato and basil. Serve immediately to stop the bread becoming soggy.



 

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