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Spaghetti with olive oil, chilli & garlic

The Art of Pasta by Lucio Galletto and David Dale (Grub Street)

Serves 4


  • 400g spaghetti

  • 200ml extra virgin olive oil

  • 3 garlic cloves, finely chopped

  • 1 red chilli, finely chopped

  • A large handful of flat-leaf parsley, chopped

  • Salt

Cook the spaghetti in plenty of boiling salted water until al dente.


Meanwhile, heat the oil in a heavy-based frying pan over a low heat, and fry the garlic for 1-2 minutes, stirring with a wooden spoon to spread the flavour through the oil. Add 2 tbsp cooking water to the pan and stir in the chilli and parsley. Season with salt and cook for 3 minutes, mixing occasionally.


When the spaghetti is ready, drain it quickly so it is still rather wet and add it to the sauce. Gently toss to coat, then leave for a minute over a low heat before serving on hot plates.

Shaved Brussel Sprouts with Olive Oil, Lemon & Pecorino

The Perfectly Tossed Salad by Mindy Fox (Kyle Books)

Serves 4-6


  • 450g brussels sprouts

  • 5 tbsp extra virgin olive oil

  • ½ tsp salt

  • 3½ tbsp fresh lemon juice

  • ½-1 tsp whole black peppercorns, crushed

  • 115g vegan cheese, grated or shaved

A recipe that is enough to convert even the most ardent sprouts–averse folk.


Rinse the sprouts, then pat dry with kitchen roll. Remove any discoloured outer leaves, then cut the sprouts in half, lengthways. Very thinly slice them the sprouts crossways, transferring to a large, shallow serving bowl as you go.


Drizzle the oil over the sprouts, sprinkle with salt and toss well. Add the lemon juice and pepper and toss again. Lay the cheese on the top of the salad and serve immediately.

Olive oil, rosemary and salt flat bread

Recipe & Image:

1 1/2 cups of plain flour

1 teaspoon (1/2 sachet) dried instant yeast

  • 1/2 teaspoon salt
  • 3/4 cup warm water
  • 2 tablespoons Olive Oil
  • 2 teaspoons chopped rosemary
  • 1 teaspoon sea salt flakes

Artichoke dip

400g can artichokes in brine, rinsed, drained

1/4 cup chopped flat-leaf parsley

2 tablespoons Pine Nuts, toasted

1/3 cup finely grated vegan cheese

1/4 cup Olive Oil


Combine the flour, yeast and salt in a large bowl. Add the water and 1 tablespoon of the oil and stir until combined. Turn the dough out onto a lightly floured board. Use floured hands to knead lightly until dough is smooth and doesn’t stick anymore. Place the dough in a clean, greased large bowl. Cover with a clean tea towel and set aside for 1 hour or until doubled in size.


Meanwhile, to make the artichoke dip, squeeze artichokes to remove excess liquid. Process artichokes, parmesan, parsley and pine nuts in a food processor until coarsely chopped. With the motor running, gradually add the oil until combined.


Preheat oven to 235C (215C fan-forced). Grease a large oven tray. Punch down dough. Use oiled hands to spread dough over prepared tray to a 32cm x 28cm rectangle. Brush with remaining oil and sprinkle with rosemary and sea salt flakes. Bake for 15 mins or until golden and base is crisp. Serve immediately with artichoke dip.

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© 2015 by CRUNCH 

© 2015 by CRUNCH 

© 2015 by CRUNCH 

© 2015 by CRUNCH 

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