Chilli, Garlic and Basil Spaghetti
Not only is this a classic recipe but is also one of those feel good, simple and extremely delicious recipes you can eat any anytime of the week. A good tomato sauce with a generous helping of basil and garlic will turn this recipe into a masterpiece.
This dish reminds me of my winter days when I sit in front of the TV in my pyjamas watching my favourite movies or shows with a large bowl of this wholesome spaghetti.
I use wholemeal spaghetti pasta for my recipe but you can use any other spaghetti you desire. I use the wholemeal spaghetti main for the added nutrition and its ability to control blood sugar levels. Wholemeal spaghetti adds density to the dish with a unique flavour.
The use of baby hardneck garlic in this recipe is a must. Hardneck garlic (Allium sativum ophioscorodon) tends to have more flavour than their soft-necked cousins. They’re recognisable by their hard woody centre stalk and a long flower stalk (scape) that loops and curls. Hardneck have been known to be on the spicier side with that authentic more ‘garlicky’ taste and smell. If you’re at a farmer’s market or your local supermarket and come across garlic bulbs with a rosy/violet cast to the flesh with thinner skins, buy them right away. These are the Rocambole garlic and are big flavoured.
I had a bit of trouble choosing my tomatoes. I usually use the beefsteak tomatoes as they are a good all-rounder and go well with this particular recipe. However, I wanted a sweeter taste which is achievable through the use of the plum cherry tomatoes. I used a mixture of the two and managed to achieve a beautiful rounded sauce.
Chilli, Garlic and Basil Wholemeal Spaghetti
Organic Olive oil
200g organic wholemeal spaghetti
3 organic beefsteak tomatoes
100g organic plum cherry tomatoes
6-8 cloves of organic garlic, depending on taste requirements
Organic red chilli flakes
A bunch of organic basil leaves
Organic sea salt and pepper to taste
- Heat some water in a pan and when boiling add the wholemeal spaghetti and salt.
Allow this to boil at a medium heat and cook until al-dente. While the spaghetti is cooking, prepare the sauce.
- In a large bowl, grate the beefsteak tomatoes and the cherry tomatoes, then add the red chilli flakes, salt and pepper as required, mix and set aside.
- Now mince the garlic and finely chop the fresh basil leaves and set aside.
- Heat another pan and add olive oil and sauté the minced garlic at a low heat until light brown.
- Now add the grated tomatoes, cover and simmer at a medium heat for 20 minutes to allow it to thicken.
- Drain the spaghetti and retain approximately 150ml of the water it was boiled in. Run cold running water through the spaghetti to prevent it from becoming sticky then add a little oil and coat the spaghetti.
- Once the sauce has thickened to required consistency, stir in the chopped basil leaves and add the retained pasta water. Boil for a further 10 minutes uncovered.
- Now add the spaghetti in small batches and stir into the sauce.
- Finally, allow the spaghetti to cook in the sauce for 5 minutes at a medium heat.
- Garnish with basil leaves and serve hot.