I used to make this when I had very little time and felt I just needed to get something into my body but have come to really love it. It’s fresh and depending on how you feel you can use any heat chili’s.
What you need
½ packet (250g) dry spaghetti cooked
3 large red chilis chopped finely (about 6-7cm long – if you use smaller ones use about 20cm in total)
3-4 spring onions finely sliced
2 cloves garlic crushed (1 teaspoon)
Palm of chopped parsley
Cook the spaghetti to al dente, drain and set aside.
In a large pan on a medium heat, melt the butter and add the chili, garlic and spring onions, cook for 2-3 minutes, taste and season with salt and pepper to your liking.
Add the spaghetti and parsley to the pan and toss or stir to coat the spaghetti with the buttery sauce.
That’s it, serve with grated parmesan if you have or eat it as it is. Try some of the other pasta recipes.