Cavolo Nero & Walnut Gigli
Feeds: 2
10 minutes
Radiatori
Spicy Radiatori Bake
Four cloves of garlic, a heap of tomato purée and a spoon of chilli crisp, cooked down with butter and pasta water. Grated mozzarella on top and under the grill.
Caitlin Fitzpatrick
Feeds: 2
30 minutes
Ingredients
- 250–300g Radiatori pasta
-
4 cloves garlic, finely chopped
-
40g butter
-
4 tbsp tomato purée
-
Salt and black pepper
-
1 ladle pasta water
-
1 generous tbsp chilli crisp (plus extra to taste)
-
150–200g mozzarella, grated or torn
Radiatori
From: £4.95
Method
1
Bring a large pan of well-salted water to the boil and cook the radiatori according to packet instructions. Reserve a ladleful of pasta water.
2
Meanwhile, melt the butter in a saucepan over a low heat. Add the chopped garlic and cook gently for 7 minutes, until soft and fragrant but not coloured.
3
Stir in the tomato purée and cook with the garlic for 5 minutes, stirring regularly.
4
Season with salt and pepper, then add a ladleful of pasta water to loosen the sauce. Let this simmer for a further 5 minutes.
5
Stir through a generous tablespoon of chilli crisp.
6
Transfer the cooked pasta directly into the sauce and stir gently to combine.
7
Spoon the pasta into an ovenproof dish and cover with a layer of mozzarella.
8
Place under a hot grill (broil setting), watching closely, until bubbling and lightly golden.
9
Serve immediately and let the January blues disappear.
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