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Easy Spaghetti
(adapted from River Café recipe)
serves 2 – 3 as a main course
1/3 pack of spaghetti
2 cloves garlic – peeled and finely chopped
1 small fresh red chilli – de-seeded and finely chopped
50g Parmesan – coursely grated
1 tbsp extra virgin olive oil
1 tin tomatoes
100g green beans – topped, tailed and very thinly sliced lengthways into long strips
- Heat a heavy-bottomed pan. Add the olive oil, then the garlic and cook until soft but NOT brown. Add the tine of tomatoes, season with sea salt and fresh black pepper, add the chilli and cook on a medium heat for about 20 minutes.
- Cook the sliced green beans in boiling salted water until tender, then add to the tomato sauce.
- Cook the spaghetti in boiling water until ‘al dente’ (tender but not soft), drain and mix with tomato and green bean sauce and season as needed. Serve with grated Parmesan, and a little drizzle of extra virgin olive oil.