Spaghetti, With Parsley, Garlic and Sun-dried Tomatoes_ Iain Graham, Chef and Food stylist

This recipe is so delicious and really really simple. Avoiding waste on this one, I use all the parsley, stalk and all and also the oil used to store the tomatoes. Pasta can be bought from the local packaging free store or even Barilla Pasta comes in a cardboard recyclable box.

200g spaghetti pasta (linguini or other pastas will work just fine)

60 finely chopped sun dried tomatoes

30 ml Sund dried tomato oil from the jar

5 cloves of garlic, crushed and finely chopped

15 ml olive oil

30 g chopped parsley, washed and spun and finely chopped, stalk leaves and all

5g dried red chilli flakes

60g raw skin on almonds from the refill store

Bring 2 litres of water to boil in a large pan with 2 tbs fine sea salt. Once at a rolling boil, add the pasta, stirring with a fork as soon as possible to get the whole of the pasta under water as fast as possible.

Heat the olive oil in a frying pan until it’s nice and hot and carefully put in the almonds, these only need 2 or 3 minutes of frying, then give then a very good sprinkle of fine sea salt and remove from the heat.

Wipe the pan out and add the oil from the sun-dried tomato oil,

Gently warm this oil and add the chopped, sun-dried tomatoes and the finely chopped garlic. once the garlic and softened and lightly coloured, add the chilli flakes.

Drain the pasta once is has softened and is cooked and toss it into the frying pan with the garlic, tomato and chilli.

Add the the chopped parley and stir the whole lot, together, making sure all of the pasta gets dressed with the tomatoey, garlic flavoured oil.

Serve it as soon as possible.