Summary

Ingredients

For the chilli: (chilli oil and confit)

• 8 chilli pepper (s), long
• 3 bay leaves
• 1 garlic bulb (s)
• 500 ml olive oil
• 0.5 teaspoon ½ sea salt
• 0.5 teaspoon ½ timut pepper
• 1 tablespoon red wine vinegar

For the pasta: arrabiata

• 2 tablespoon chilli oil
• 1 clove garlic
• 1 teaspoon chilli flakes, Korean
• 1 tablespoon fennel seeds
• 2 ½ teaspoons chili confit
• 400 g tomatoes, chunky, from the can
• 300 g pasta
• 0.5 ½ bunch parsley, fresh
• sea salt

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Instructions

1. Pierce the chilli peppers with a knife (so that they don`t explode in the pot) and place in a large pot with the bay leaves. Divide the garlic bulb into cloves, but add unpeeled. Cover everything with olive oil and let it steep for 40 minutes on the lowest heat until the garlic is soft. Remove the chilli peppers and garlic from the pot with a slotted spoon and drain. Let the chillies cool down.
2. Then remove the stem and seeds from the pods, cut into strips and place in a jar. Press the garlic cloves out of the shell and put them in the glass as well. Season with 1/2 teaspoon each of sea salt and Timut pepper. Add the tablespoon of red wine vinegar and fill everything up with the chili oil.
3. Can be kept in the refrigerator for about 8 weeks.
4. For the pasta arrabiata, put 2 tablespoons of chili oil in a pan. Peel the garlic and cut into fine strips. Add to the chilli oil. Add the chilli flakes, crush the fennel seeds and add both. As soon as the garlic has turned color add 2.5 teaspoons of Chiliconfit. Mix everything well and fry gently for a few minutes.
5. Now add the tomato pieces from the can and half a can of water. Reduce the sauce to the desired consistency.
6. Meanwhile cook the pasta according to the instructions on the packet.
7. Wash and finely chop the parsley and add to the sauce just before serving.
8. Spread the pasta on plates, pour the Arrabiata sauce over it. Serve.
9. https://www.vegan-cooking-with-thalija.de/archive/1112