frying pan and large 2lt saucepan

4 garlic cloves
6 tbsp olive oil
1 red chili
2 tbsp fresh parsley
50g parmesan (or plant parmesan)
500g FREEE Organic Brown Rice Spaghetti
salt and pepper

1. Finely dice the garlic into a frying pan, add the oil and cook over a gentle heat for 1 minute while stirring.
2. Finely dice the chili and parsley, add them to the pan and cook for 30 seconds while stirring.
3. Remove the pan from the heat, season with salt and pepper, cover and set aside.
4. Finely grate the parmesan into a bowl.
5. Three-quarter fill a large 2lt saucepan with water, add a little salt and bring it to a rapid, rolling boil.
6. Add the pasta, stir to avoid it sticking and boil uncovered for 7 minutes.
7. Carefully remove a piece of pasta and cut it with the side of a fork. If the pasta resists, continue to boil and repeat the fork test every minute until it is ‘al dente’ and just cuts through the pasta.
8. Drain the pasta into a colander over the sink.
9. Return the pasta to the saucepan, add the sauce and stir gently to combine.
10. Serve immediately.