Stu­dio pasta

donna hay - - Favourite Things Enduring Classics -

400g dried spaghetti

1½ ta­ble­spoons ex­tra vir­gin olive oil

4 long red chill­ies, de­seeded and shred­ded ¹⁄³ cup (65g) salted baby ca­pers, rinsed 2 ta­ble­spoons finely grated lemon rind 3 cloves gar­lic, thinly sliced

150g rocket (arugula), shred­ded

¹⁄³ cup (80ml) lemon juice sea salt and cracked black pep­per finely grated parme­san, to serve

Cook the pasta in a large saucepan of salted, boil­ing wa­ter for 6–8 min­utes or un­til al dente. Drain and keep warm. Heat the oil in a medium non-stick fry­ing pan over high heat. Add the chilli and ca­pers and cook for 30 sec­onds or un­til crisp. Add the lemon rind and gar­lic and cook for a fur­ther minute or un­til golden.

Add the pasta, rocket, lemon juice, salt and pep­per and gen­tly toss to com­bine. Di­vide be­tween bowls and sprin­kle with parme­san to serve. SERVES 6. “We named this dish ‘stu­dio pasta’ be­cause it’s been one of our team’s favourite lunches since the start. I can’t count how many rein­vented times it’s been but, when we first pub­lished it in the early ’90s, I feel that it sparked an in­no­va­tive new wave of lighter pasta recipes. This recipe also was the be­gin­ning of my ca­reer as ‘the girl with the twirl’, due to my tech­niqueq unique styling for pasta. Ev­ery­where I went, peo­ple asked me to demon­strate my twirl spe­cial spaghetti – in fact, they still do!”

Newspapers in English

Newspapers from Australia

© PressReader. All rights reserved.