Dinner handled in the time the pasta cooks. The Italian crunch brings Calabrian chilli, capers and two kinds of crunch, crispy vermicelli and shallots, so a bowl of spaghetti suddenly has an opinion.
20 minutes. Serves 2.
Ingredients
- 200g spaghetti
- 3 dessertspoons Plateit Italian Chilli Crunch
- 40g parmesan, grated
- 1 clove garlic
- 1 tbsp olive oil
- Parsley to serve
Method
- Cook the spaghetti, reserving a cup of the water.
- Warm the garlic in oil briefly, then take it off the heat.
- Toss pasta with a splash of water and half the Italian chilli crunch.
- Plate, spoon the rest of the crunch over, then parmesan and parsley.
Tip: Keep half the crunch for the top. Stirred through it softens, on top it stays crisp.
