Recipe contributed by Josie Pino, Group Leader NSW
(Garlic Oil and Hot Chilli Pasta).
50-100g Parmesan cheese
500g spaghetti no.3
80g olive oil
3 cloves garlic
2 red hot chillies
Small handful parsley
150g dry white wine
2 tbsp TM vegetable stock concentrate
Place Parmesan cheese into TM bowl and grate for 10 seconds on speed 9.
Set aside and rinse cheese from bowl.
Insert Butterfly. Place water into TM bowl and cook for 11 minutes at Varoma temperature on speed 1 to bring to the boil.
Break spaghetti in half and place in the bowl. Cook for 10 minutes at 100°C on Reverse + speed soft or as long as it states on the packet. Place 40g oil in water for spaghetti ti cook freely. Strain spaghetti and place in ThermoServer.
Remove Butterfly and place garlic, chilli and parsley into TM bowl and chop for 5 seconds on speed 7.
Add 40g of oil and saute for 2 minutes at 100°C on speed 1.
Add wine and stock and saute for 2 minutes at 100°C on speed 1.
Pour sauce over spaghetti and sprinkle with Parmesan cheese and serve immediately.