Millerighe Arrabiatta with Onion Crispies Parmigiano

Servings:
3-4
Preparation Time:
10
Cooking Time:
20

Ingredients

  • Del Monte GourmetMillerighe Pasta – 300 g
  • Del Monte Chilli Arrabiatta Pasta Sauce – 340g

For Onion Crispies:

  • Del Monte Pomace Olive Oil – to deep fry
  • Onion Sliced – 2 medium
  • Garlic Crushed – 1tsp
  • Fresh Basil leaves – 1 tbsp
  • Salt & Crushed Pepper – to taste
  • Parmesan Cheese – grounded – a tbsp
  • Refined flour – 1 tbsp
Garnish
  • Del Monte Sliced Black Olives – a tbsp
  • Sliced Paprika – canned – a tbsp
  • Parmesan Cheese – grounded – a tbsp

Method

  1. Heat Pomace olive oil in a frying pan. Mix remaining ingredients of the crispies in a mixing bowl and combine them well.
  2. Deep fry this mixture in bite size fritters on medium flame until crisp. Remove on kitchen towel & keep aside.
  3. Simmer Chilli Arrabiatta Sauce in a frying pan until pasta is cooked and ready to mix.
  4. Cook Millerighe pasta in 3 litres of salted boiling water, stirring occasionally for 10 – 12 minutes and drain well.
  5. Toss it in simmered sauce and serve immediately. Garnish with black olives, sliced paprika and a generous helping of onion crispies & grounded parmesan.