11 November 2018

Spicy Chilli & Lemon Penne

Spicy Chilli & Lemon Penne

Some of my best recipes turn out to be those which are casually thrown together without any rhyme or reason behind the ingredients used, and this Spicy Chilli & Lemon Penne happens to be yet another one of them. It's a dish I recently cobbled together using a string of dried hot chillies my fiancĂ© brought back from his home country of Turkey, along with a few other herbs and spices and I knew at first bite it was one to share. A (big) kick of toasted chilli paired with the zinginess of zesty lemon and fragrant fresh basil; it's super simple but it came out as one of the best plates of penne I've whipped up in a while...


Prep Time: 5 minutes | Cook Time: 12 minutes | Serves: 2



TO GARNISH optional
  • Fresh basil leaves
  • Lemon zest

  1. Place the penne pasta in a pan of boiling, salted water until al dente (8-10 minutes).
  2. Meanwhile, fry the chillies whole in separate pan on a medium-high heat in a teaspoon of olive oil for around 5 minutes, turning constantly, until slightly blackened but do not allow to burn.
  3. Crush the fried chilli, any remaining oil from the pan and the minced garlic with a pestle and mortar until it forms a slight paste though still with chunky pieces of the skin of the chilli. Add in the paprika, dried herbs, salt and black pepper and mix those through well.
  4. In the same pan used for frying the chilli, add the tablespoon of olive oil and tomato puree. Fry that off for 2 minutes and then add in the chilli-garlic paste and nutritional yeast, stir through and fry that off for another minute. 
  5. Once the pasta is al dente, drain it off then add it into the pan and turn it through the paste.
  6. Finally, squeeze in the lemon juice and grate in the zest, stir and season again to taste if needed.
  7. Serve warm or as a cold pasta dish with fresh basil leaves and extra zest to garnish.
  8. Enjoy!



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