The Times Magazine - UK (2022-01-29)

The Times Magazine 37

Heat 2 tbsp oil in a large pan
over medium heat. Add the finely
chopped onion, and cook for
15 minutes. Add the tomatoes to
the pan, using a fork or wooden
spoon to break them up. Stir in
the garlic and add an optional sprig
of rosemary. Cook for 30 minutes
until the sauce thickens.

6. PEPERONCINI OLIO AGLIO

• 4 tbsp olive oil


• 2 cloves of garlic, peeled and
  finely chopped


• 1 tsp chilli flakes


• Handful of parsley and parmesan


• Handful of breadcrumbs, fried in
  butter and oil until golden (optional)

Add 4 tbsp oil to a pan over medium heat,

add the garlic and fry gently until the

garlic becomes soft, without browning.

Add the chilli flakes, then add cooked

pasta to the pan and finish with chopped

parsley and parmesan, with a sprinkling

of breadcrumbs if you like.

Eat!

PASTA