Spaghetti With Spanish Flavours Recipes

ONE-PAN SPANISH GARLIC PASTA

Steps:

• Roughly mince the cloves from 1 head of garlic, roughly dice 1/2 onion, roughly chop 1 orange bell pepper and cut 1/2 zucchini into 1/4 inch (.635 cm) thick half moons
• Heat a large fry pan with a medium-high heat and add in 1/4 cup extra virgin olive oil, after 1 minute add in the diced onion, chopped bell pepper and the zucchini, mix with the olive oil, after 5 minutes and the onion & zucchini is translucent, add in the minced garlic and continue to mix, after 1 minute add in a 15 oz can of diced tomatoes, 2 tbsp (8 grams) finely chopped parsley and season generously with sea salt & black pepper, mix together, then add in 2 1/2 cups vegetable broth and 1/4 tsp saffron threads, mix and bring to a boil, then add in 2 cups penne pasta and give it one final mix
• After simmering for about 10 minutes and the broth has reduced by at least half, place a lid on the pan and lower the fire to a low-medium heat, simmer for another 3 to 4 minutes, then remove the pan from the heat, finely shred in some Manchego cheese over the pasta and sprinkle with freshly chopped parsley, enjoy!

SPAGHETTI WITH SPANISH FLAVOURS

Steps:

• Put a pan of water on over a high heat to boil. Meanwhile, snip the chorizo into strips with scissors, and chop the parsley and peppers (check for stray seeds first).
• When the water is boiling briskly, add the spaghetti with a good measure of salt, stir and return to the boil. Cook for 3 minutes.
• In a large frying pan, heat the oil, add the chorizo and peppers and plenty of black pepper. Cook for a minute or so, until heated through and the juices are stained red from the paprika in the chorizo. Scoop half a mugful of pasta water from the pan, drain the remainder and tip the spaghetti into the frying pan.
• Add the parsley and parmesan, toss well and splash in the pasta water, to moisten. Hand round extra parmesan at the table.

SPAGHETTI WITH SPANISH FLAVOURS

Steps:

• Put a pan of water on over a high heat to boil. Meanwhile, snip the chorizo into strips with scissors, and chop the parsley and peppers (check for stray seeds first).
• When the water is boiling briskly, add the spaghetti with a good measure of salt, stir and return to the boil. Cook according to pack instructions.
• In a large frying pan, heat the oil, add the chorizo and peppers and plenty of black pepper.
• Cook for a minute or so, until heated through and the juices are stained red from the paprika in the chorizo.
• Scoop half a mugful of pasta water from the pan, drain the remainder and tip the spaghetti into the frying pan.
• Add the parsley and parmesan, toss well and splash in the pasta water, to moisten.
• Hand round extra parmesan at the table.