At Dish we don’t advocate panic buying or hoarding; supply chains will continue to function and food will still be available. But if you want to limit supermarket visits and are keen to stock up on pantry staples, have we got the recipes for you! All the bases of these dishes are vegetarian and come with suggestions for how to add meat or ‘work them your way’ for alternative serving ideas.
Today’s recipe: Easy Garlic Pasta (v)
100 grams dried spaghetti
2 tablespoons olive oil, plus extra to serve
2 cloves garlic, crushed
sea salt and ground pepper
2 tablespoons finely chopped parsley
¼ cup freshly grated parmesan
½ teaspoon chilli flakes (optional)
Cook the spaghetti in a large saucepan of salted boiling water for 1 minute less than the packet instructions.
While the spaghetti is cooking, heat the olive oil in a large sauté pan and cook the garlic and chilli flakes (if using) over a low heat for 2 minutes, or until lightly golden but not browned. Season with salt and pepper. Reserve ¼ cup of the cooking water then drain the pasta. Add the hot pasta and reserved water to the sauté pan along with the parsley and toss together. Add 3 tablespoons of the parmesan and toss again.
Transfer to a serving bowl and drizzle with a little more oil, the remaining parmesan, a pinch of sea salt and a grind of pepper. Serves 1
Where’s the meat?
Feel free to protein-up by cooking 60 grams raw prawns, chopped chorizo, bacon or pancetta in the oil before adding the garlic and chilli flakes.
Work it your way
Swap out the broccoli for cauliflower florets and add 1
Add cooked thawed, peeled prawns with the garlic and chilli flakes. Slice a cured chorizo sausage into thin rounds and cook until lightly golden.
Pop in a handful of baby spinach leaves and toss to wilt.
Slice a couple of marinated artichokes and stir through the oil.
Chop 3-4 good anchovies and let them melt into the oil.
Add 1 teaspoon finely grated lemon zest and 1 tablespoon of lemon juice.
Capers, green and black olives are all fantastic add-ins.
Add a small handful of roughly chopped hazelnuts, pine nuts or walnuts to the garlic oil and cook until lightly golden.
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