I usually don’t eat that much pasta, but when I do, I prefer the more simple flavour combinations. This recipe uses lots of lemon with a few greens and some spicy chia chili Napoli jam. Having a really flavourful sauce on the side creates a lighter meal perfect for lunch.
Lemon & Spinach Spaghetti with Chia Chilli Napoli
ingredients
Chia Chilli Napoli
- 3 tbsp chia seedssee product
- 2 tbsp Coconut Sugar see product
- 4 cloves of garlic
- 5-8 large red chilies
- 1 bottle of tomato passata
- juice of 1 lemon
- 2 tbsp olive oil
- 1 tsp salt
- 1 tsp dried oregano
Pasta
- 250g jumbo green olives
- 1 packet organic spaghetti or julienned zucchini
- 1 cup spinach leaves
- ½ cup parsley, coarsely chopped
- rind and juice of 1 lemon + lemon segments to serve
- 2 tbsp flaxseed oil
- 1 clove of garlic, minced
- salt and pepper to taste
method
- Step 1To make the Chia Chilli Napoli, process the garlic and chilli until coarsely chopped. Cook the paste in a fry pan with the oil for 10 minutes, or until the garlic begins to caramelise.
- Step 2Add the tomato passata, ¼ cup of water and the remaining ingredients (apart from the Chia Seeds)
- Step 3Cook the sauce on a high temperature until it reduces and thickens, approximately 20 minutes
- Step 4Remove from heat and stir through the chia seeds. This will last for a week in the fridge.
- Step 5Cook the pasta according to the packet instructions in plenty of salted boiling water with 1 tbsp of oil, until al dente. Alternatively julienne your zucchinis.
- Step 6Drain the pasta reserving ¼ cup of the cooking liquid. Stir through the parsley, spinach, lemon rind and juice, garlic, flaxseed oil and salt and pepper.
- Step 7Serve the pasta with a spoonful of the Chia Chili Napoli, olives and a wedge of lemon.
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