The fabulous Gnoch Gnoch has made a very more-ish pasta here. Crispy garlic and oyster sauce are the magical extras to this lovely fusion dish.
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Serves
4
Garlic
Ginger
Spring Onions
Parmesan
Parsley
Bucatini
Butter
Tomato Purée
Chilli Flakes
Soy Sauce
Oyster Sauce
Olive Oil
Serves
4
Garlic
Ginger
Spring Onions
Parmesan
Parsley
Bucatini
Butter
Tomato Purée
Chilli Flakes
Soy Sauce
Oyster Sauce
Olive Oil
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Press GO to start step-by-step mode and keep your screen awake as you cook.
Step 1.
Finely slice your garlic and grate your ginger. Finely slice your spring onions.
Step 2.
Finely chop your parsley. Grate your parmesan.
Step 3.
Heat a glug of olive oil in a large frying pan over a medium heat. Fry your garlic for a couple of mins until crispy. Drain on a plate lined with kitchen towel, and set aside until later.
Step 4.
Bring a large pot of water to the boil, then season generously with salt. Add your bucatini and cook until al dente.
Step 5.
Heat a frying pan over a medium heat. Add your butter and ginger, then cook for 2 mins until fragrant.
Step 6.
Get your tomato purée in there and cook for 2 mins until it has darkened slightly. Pour in your soy sauce, oyster sauce and chilli flakes, then give it a good mix.
Step 7.
Once your bucatini is cooked, add it to the pan along with a splash of pasta water. Give the whole mixture a really good mix.
Step 8.
Add your spring onions, parsley and parmesan, then season to taste with salt.
Step 9.
Tong your pasta into bowls, then top with a little more parmesan and your crispy garlic chips. Serve and enjoy!
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