Spaghetti with chilli, parsley, tomato & french beans (alio Olio)

Name: Spaghetti with chilli, parsley, tomato & french beans (alio Olio)
Total time: 1500 s
Yield: 4 people
Cuisine: British
Ingredients: 400 g spaghetti; 250 g french beans; 1 cup cherry tomatoes; 1/4 cup extra virgin olive oil; 4 cloves garlic; 15 g fresh flat leaf parsley (3 tbsp); 1 scotch bonnet chilli (or 3 medium heat red chilli); Salt & pepper

Kipp Clark @kipplidge

I was craving some Italian alio Olio, but also wanted to use up some home grown beans and tomatoes. Thought it would work, and it does. Enjoy

Kipp Clark @kipplidge

I was craving some Italian alio Olio, but also wanted to use up some home grown beans and tomatoes. Thought it would work, and it does. Enjoy

Saved

Ingredients

25 minutes

4 people

400 gspaghetti
250 gfrench beans
1 cupcherry tomatoes
1/4 cupextra virgin olive oil
4 clovesgarlic
15 gfresh flat leaf parsley (3 tbsp)
1scotch bonnet chilli (or 3 medium heat red chilli)
Salt & pepper

Saved

Steps

25 minutes

1

Finely chop the chilli & garlic, removing the chilli seeds. Chop the parsley.
2

Blanch the French beans in a pan of boiling water, chop into 2 inch lengths. Wash and half the tomatoes.
3

Boil the spaghetti for the required time (12 mins), setting a timer.
4

When the timer says 7 minutes, gently heat the olive oil in a large pan. When the timer hits 5 minutes add the chilli and garlic and cook on a low heat to infuse the flavours in the oil (do not brown the garlic!).
5

At 3 minutes add the tomatoes and blanched beans, turn up to a medium heat. Add plenty of seasoning and fry the veg for the remaining 3 minutes, stirring occasionally.
6

Drain the pasta and add back to the pan together with the veg/oil and parsley. Stir through and serve immediately. Though not traditionally used, you can add parmesan if you like.