A perfect Italian dish filled with beautiful flavour from Mitchell Orr.
In a heavy based pan heat 150ml of the olive oil over a medium heat, add the 3 whole cloves of garlic and slowly brown them on all sides, this will give the oil a nice roasted garlic flavour. Be careful not to burn.
Once nicely browned add the dried chilli (more or less if you like), toast for 30 seconds.
Add the chopped chilli and chopped garlic and straight away throw in the cime di rappa. (Be careful it might spit).
Toss quickly to wilt the leaves, remove from heat.
At the same time cook your pasta in lots of salted boiling water until al dente.
Once the pasta is cooked strain it (reserve some of the cooking water) and add it to the pan.
Add a lil of the cooking water and the remaining olive oil, toss together so the starch in the pasta and olive oil emulsify forming a silky, shiny sauce. Add a lil more water if needed.
Check seasoning, squeeze a little lemon and serve and devour straight away.
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