WHO DOESN’T LOVE PASTA?
THIS RECIPE BRINGS THE CLASSIC YET SUMPTUOUS ITALIAN VIBES WITH AN HOT CHILI TWIST. EASY TO IMPRESS AND EASIER TO MAKE. THE ADDITION OF A MILD OLIVUS FLORIS CHILI INFUSED OLIVE OIL DEEPENS DRAMATICALLY THE FLAVOR.
- A good drizzle of Olivus Floris Chili Infused Olive Oil
- 500g dried spaghetti
- 2 cloves of garlic
- 200g Paris mushrooms
- 100g Cherry tomatoes
- A glass of dry white wine
- A pinch of chopped scallions
- Salt and pepper to taste
Boil water in a large saucepan to high heat until it reaches boiling point. Add some salt and therefore the spaghetti, stirring occasionally. You can also add a light drizzle of olive oil, white vinegar or lemon peel to prevent sticking.
Lightly heat the Olivus Floris Chili Infused Olive Oil in a frying pan, add the mushrooms and then the garlic, roasting it slowly and preventing it to burn, avoiding a sour taste. Add your glass of wine and wait a bit more to add the tomatoes.
Done with boiling, drain the spaghetti and pour it into the frying pan, season with salt and pepper and finally decorate with some fresh scallions.
This recipe pairs perfectly with D’estalo Vinho Verde white wine: fresh, young but vigorous. Enjoy!