B Bur­rata Bal­samic Chilli Spaghetti Serves up to 4 Send us a recipe!

Expat Living (Singapore) - - Wine & Dine -

In­gre­di­ents • ¼ cup Vasse Vir­gin ex­tra vir­gin olive oil • 400g Liguori spaghetti • ¼ cup Vasse Vir­gin Chilli Bal­samic Vine­gar or ½ tea­spoon dried chilli flakes and ¼ cup bal­samic vine­gar • 250g bur­rata • 4 cloves gar­lic, thinly sliced • Hand­ful of baby pur­ple basil or green basil • Sea salt and black pep­per

In­struc­tions 1. Warm 1 ta­ble­spoon of the oil in a non-stick fr ying pan medium heat. Add the over chilli and gar­lic, and cook for or un­til crisp. Then, 1 minute set aside. 2. In a saucepan of salted boil­ing wa­ter,cook the pasta for 8 min­utes or un­til al dente. Then drain and re­turn to the pan. 3. Add in the gar­lic blend, bal­samic vine­gar and the re­main­ing oil, and mix. 4. Af­ter split­ting the pasta be­tween salt and pep­per, and serve.

All in­gre­di­ents can be found at sashas­fine­foods.com.

If you have a favourite dish you’d like to sub­mit for an up­com­ing is­sue, please send an email ti­tled “Recipe Cor­ner” to con­trib­ute@ex­patliv­ing.sg with your recipe, a photo of your­self, and a few words about your dish. MAY 2017

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