Garlic chilli herb kamut pasta

Jacqueline Alwill

Brown Paper Nutrition

Simple but absolutely friggin all levels of delicious!!!! Had the most amazing delivery from @napolifoodwines (not sponsored) who usually supply to restaurants so have it delivered to us was SUCH A TREAT.

There was burrata, mozarella, parmigiano, pasta, olive oil, pizza and pasta flour, italian butter, provolone alllll sorts of goodies. So I popped them into an epic meal for us all to graze on.

My chilli herb garlic pasta is easy and a crowd fave always – I used their kamut spaghetti (Kamut is a beautifully flavoured ancient grain).

You can order all of this and more from restaurant suppliers by the @freshoapp . Get behind the hospitality industry friends in ANY WAY SHAPE OR FORM you can, they’ve been hard hit by Covid and we need to keep the love flowing!

Serves 2-3 as part of a shared meal
200g kamut or whole grain spaghetti
1/4 cup extra virgin olive oil
20g butter
3 cloves garlic, finely chopped
2 tbsp finely chopped basil
2 tbsp finely chopped parsley
Pinch chilli flakes
Sea salt and black pepper
Parmesan cheese
Cook spaghetti until al dente, drain pasta but reserve some liquid. Heat large fry pan on medium heat, add oil and butter and melt, then add garlic and cook for 2-3 minutes until lightly golden. Add herbs and cook 1-2 minutes then add pasta with reserved liquid, season and add pinch chilli flakes. Toss to coat then grate Parmesan on top and serve.