Aldo Zilli’s Spaghetti with Tenderstem®, Garlic and Chilli
Serves: 4 | Preparation and cooking time: 15 mins
Created by Aldo Zilli, Italian chef and owner of Zilli restaurants.
“Tenderstem® was readily available when I was a child as my mother grew them on the farm where we lived and I always remember when it was in season over dosing on this great vegetable - either with pasta or without.”
1. Cook the spaghetti according to pack instructions and drain thoroughly.
2. Heat the oil in a pan and add the garlic, Tenderstem, anchovy and chilli and sauté for about 3 minutes until the garlic is soft, make sure that you cook over a medium heat as you do not want to burn the garlic. If you wish at this point you could discard the garlic because the olive oil would have already infused.
3. When the Tenderstem is cooked through add the pasta and Parmesan to the pan with a little of the water from the pasta pot and toss to combine, season and serve immediately with a sprinkling of fresh basil and parsley.
60ml good olive oil
3 garlic cloves, crushed
2 fresh red chillies, finely chopped
2 tinned anchovy, finely chopped
10 basil leaves, ripped
100g grated Parmesan
2 tablespoons chopped parsley
Sea salt and black pepper