serves
4
prep
10 minutes
cook
10 minutes
difficulty
Easy
serves
4
people
preparation
10
minutes
cooking
10
minutes
difficulty
Easy
level
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episode • The Cook Up with Adam Liaw • cooking • 25m
G
episode • The Cook Up with Adam Liaw • cooking • 25m
G
Ingredients
- Salt
- 500 g spaghetti
- 1 - 2 cups mixed antipasto (e.g. sundried tomatoes, marinated artichokes, marinated eggplant, marinated capsicum)
- ½ cup (125 ml) olive oil
- 2 garlic cloves, thinly sliced
- 1 bird’s eye chilli, thinly sliced
- 1 cup mixed marinated olives, pitted, halved
- ¼ cup picked basil leaves
- 1 cup cherry bocconcini, drained and halved
- Parmesan cheese, to serve
- Black pepper, to serve
Instructions
- Bring a large saucepan of salted water to the boil. Add the pasta and cook according to the package directions, checking about 2 minutes before the printed time recommended on the packet. Reserve ½ cup pasta cooking water.
- Roughly chop the antipasto. Heat a large frying pan over medium heat, then add the olive oil, garlic and chilli. Fry for about 2 minutes, or until the garlic just starts to brown. Stir through the antipasto and olives.
- When the pasta is al dente, drain, then transfer to the pan with about ¼ cup of the pasta water. Toss to coat the pasta. Stir through the basil leaves (reserve a little to garnish!), bocconcini, allowing it to melt a little, then remove the pan from the heat.
- Divide the antipasta between bowls and sprinkle with a little grated parmesan, black pepper and the reserved basil leaves.
Photography by Jiwon Kim.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
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