Garlic, Chilli & Parsley Tagliatelle

I’m feeling a little delicate today.  It was D’s sister’s Hen do yesterday.  There were quad bikes, there was a salsa lesson, there were tapas and there was sangria, champagne and wine.  It was fabulous but, man, am I suffering for it today.

Dinner had to be simple tonight.  And so it was.

Taglietelle with Garlic, Chilli & Parsley (serves 2)

3 fat garlic cloves, chopped finely

1 red chilli, chopped finely

Approx. 3 tablespoon chopped parsley

50ml oil


200g taglietelle

  • Add the oil, garlic and chilli to a small frying pan and set over a low heat.  Warm very gently until the garlic starts to sizzle.  Remove from heat and stir in the parsley and a generous pinch of salt.
  • Boil the pasta in plenty of salted water. Drain and toss with the garlicky oil.
  • Avoid breathing on people for the next 12 hours.


10 thoughts on “Garlic, Chilli & Parsley Tagliatelle

  1. Here in the Pacific Northwest USA we have some Pub/Micro Breweries ( that serve a similar pasta dish with much garlic, diced tomatoes, spinach chiffonade and roasted hazelnuts in brown butter with Parmesan cheese. They call it High Pasta and it is something I could eat every day. Oh! Yummmm. and their Ruby Ale….mmmmm!

  2. How fun! I also was celebrating my friend’s Hen this weekend in Kampala-I have lost a weekend of my life…reminds me why I don’t do it very often!

  3. Wow, sounds like you had a fantastic day! Agree with your day after choice, that, with a few extra zzz’s should set everything right!

  4. Your recipe is so simple , yet very captivating. I was browsing your blog , n all of a sudden my eyes sighted this easy, yummy recipe of yours. So Simple, yet so lovable n savoury.

    Cheers to your so simple recipe. looks gorgeous.

  5. Pingback: Purple Sprouting Broccoli « A Wee Bit of Cooking

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