Chef Dave Mottershall and Ayngelina Brogan, owners of Toronto’s Loka restaurant and authors of the popular blog Baconismagic.ca, share this deliciously simple whole grain parmesan spaghetti, perfect for busy schedules.
3 tbsp (45 mL) kosher salt (2 for water, 1 for pasta)
1 tbsp (15 mL) minced garlic
1 tsp (5 mL) dried chili
1/4 cup (60 mL) olive oil
1/4 cup (60 mL) grated parmesan cheese
1Bring large pot of water and 2 tbsp (30 mL) kosher salt to a boil.
2Cook spaghetti according to package instructions. Drain and leave pasta in strainer.
3Return pot to medium heat; add olive oil and garlic. Sauté one minute. Add chilis, pasta and 1 tbsp (15 mL) of kosher salt.
4Toss together and add half of grated parmesan cheese. Place in warm bowl and sprinkle with remaining cheese.
Bloggers Ayngelina Brogan & Dave Mottershal
Ayngelina and Dave inspire their readers to lead an adventurous life and cook amazing food at home. Baconismagic.ca started off as a solo site, until Ayngelina walked into a restaurant and asked to meet the chef - not knowing he would be the love of her life.