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Simultaneously begin preparing the sofrito and cooking the linguine. For the sofrito, in a deep pan or saucepan over a low heat, add the 60 ml of extra virgin olive oil, 10 finely sliced garlic cloves, and 2 dried chillies. Let them sizzle slowly into the oil for about 5 minutes, ensuring the garlic does not burn. If the garlic starts to brown too quickly, add a little water to stop the process. Add a pinch of salt to the sofrito mixture.

While the sofrito is cooking, bring a pot of water to a rolling boil and salt it well. Add the 300 g of linguine or spaghetti and cook according to package instructions until al dente, or to your preferred tenderness.

Once the garlic in the sofrito has sizzled for 5 minutes, add 3/4 of the 1 cup of chopped parsley to the pan. Let it sizzle for a few more minutes until you hear the parsley start to pop. Throughout the cooking process, keep adding a bit of the pasta water to the sofrito pan as needed to maintain moisture and prevent burning.

Once the linguine is cooked, transfer it directly into the pan with the sofrito. Add the remaining 2 teaspoons of sweet chilli flakes and the 25 g of finely grated Parmesan cheese. Add more pasta water as needed and toss thoroughly to coat the pasta evenly with the sauce. Turn off the heat.

(Optional) To make the garlic breadcrumbs, heat a separate pan with a good drizzle of olive oil over medium to high heat. Add the 2 whole garlic cloves and infuse for 5 minutes. Then, add the 1 cup of fresh breadcrumbs along with the 1/4 of a lemon's zest (and a small squeeze of lemon juice if desired). Cook until the breadcrumbs turn golden brown, then turn off the heat.

Plate up the pasta. If made, sprinkle the garlic breadcrumbs over the top. Add a little extra Parmesan cheese and the remaining chopped parsley to taste. Serve immediately and enjoy!


Simultaneously begin preparing the sofrito and cooking the linguine. For the sofrito, in a deep pan or saucepan over a low heat, add the 60 ml of extra virgin olive oil, 10 finely sliced garlic cloves, and 2 dried chillies. Let them sizzle slowly into the oil for about 5 minutes, ensuring the garlic does not burn. If the garlic starts to brown too quickly, add a little water to stop the process. Add a pinch of salt to the sofrito mixture.

While the sofrito is cooking, bring a pot of water to a rolling boil and salt it well. Add the 300 g of linguine or spaghetti and cook according to package instructions until al dente, or to your preferred tenderness.

Once the garlic in the sofrito has sizzled for 5 minutes, add 3/4 of the 1 cup of chopped parsley to the pan. Let it sizzle for a few more minutes until you hear the parsley start to pop. Throughout the cooking process, keep adding a bit of the pasta water to the sofrito pan as needed to maintain moisture and prevent burning.

Once the linguine is cooked, transfer it directly into the pan with the sofrito. Add the remaining 2 teaspoons of sweet chilli flakes and the 25 g of finely grated Parmesan cheese. Add more pasta water as needed and toss thoroughly to coat the pasta evenly with the sauce. Turn off the heat.

(Optional) To make the garlic breadcrumbs, heat a separate pan with a good drizzle of olive oil over medium to high heat. Add the 2 whole garlic cloves and infuse for 5 minutes. Then, add the 1 cup of fresh breadcrumbs along with the 1/4 of a lemon's zest (and a small squeeze of lemon juice if desired). Cook until the breadcrumbs turn golden brown, then turn off the heat.

Plate up the pasta. If made, sprinkle the garlic breadcrumbs over the top. Add a little extra Parmesan cheese and the remaining chopped parsley to taste. Serve immediately and enjoy!
