You cannot go wrong with chilli oil spaghetti recipes. You might have seen them online, and most of them have either cream or some kind of dairy to bring the sauce together. But this one is entirely made out of vegan ingredients, and it uses flour as a thickener. This was not my idea; rather, it was a community suggestion from one of our Instagram followers (@fromprooftopan). I was instructed to mix the flour in pasta water (which was boiled with dried oregano) and add it to the sauce. I thought it would leave a pasty texture, but it was unnoticeable! All in all, good recipe suggestion, and moral of the day: LISTEN MORE.
Ingredients
- 75 gms of Spaghetti
- 1-2 tbsp Olive oil
- 1 no Onion (thinly sliced)
- 5-6 cloves of Garlic (sliced)
- 1 tsp of Dried herbs
- 2 tbsp of Chilli oil
- 1 tsp of Paprika
- 1 tsp of Chilli flakes
- 1/2 tsp of Tomato sauce/Ketchup
- 1/4 tsp of AP flour
- Coriander for garnish
- A squeeze of lemon juice.
- Salt & Pepper to taste
Procedure
- In salted boiling water, add your pasta and the dried herbs, and cook for 8 mins.
- In a hot frying pan, add the olive oil, onions, and garlic. Saute until translucent.
- Add some chilli oil, paprika, and chilli flakes. Cook for a few seconds before adding the tomato sauce/ketchup and mixing until combined. (Add pasta water if necessary at this stage)
- In a separate bowl, add the flour and some pasta water. Mix until it forms a slurry, and add it as required to thicken the sauce. Keep it looser than you think before adding the pasta.
- Drain the spaghetti and add it to the sauce, and mix until the sauce thickens and coats the pasta. (Season if required)
- Garnish it with coriander (just tear it up), chilli oil, and a squeeze of lemon juice.