Looking for an easy vegetarian pasta recipe that brings bold flavour and a spicy kick? This chilli oil pasta, made with SmallBatch Red Hot Bean Infused Crispy Chilli Oil, is a quick dinner idea perfect for spice lovers and fans of Asian-inspired pasta dishes.
Ingredients
- 200g pasta (penne or spaghetti works well for spicy pasta)
- 1 bell pepper, sliced
- 1 onion, diced
- 2 cloves garlic, minced
- 1 cup cherry tomatoes, halved
- 1/4 cup olives, sliced
- 2 tbsp Red Hot | SmallBatch Red Hot Bean Infused Crispy Chilli Oil
- Parmesan cheese for topping
- Salt and pepper to taste
Method
- Cook the pasta according to the package instructions until it is al dente. Drain and set aside.
- In a pan, heat 1 tbsp of Red Hot Bean Infused Chilli Oil over medium heat. Add the bell pepper, onion, and garlic. Sauté until soft and fragrant.
- Add cherry tomatoes and olives. Cook for another 3–4 minutes to bring out the flavour.
- Toss in the cooked pasta with the remaining 1 tbsp of crispy chilli oil. Mix well so the pasta is evenly coated.
- Season with salt and pepper to taste, and serve hot.
