Herb Tagliatelle with Chili Oil

Ingredients

• 500 g Tagliatelle
• 6 basil leaves
• 2 rosemary sprigs
• 6 sage leaves
• 2 Garlic cloves
• 4 tbsp chili oil
• parmesan (freshly grated)
• 12 red chilies (e.g., Thai chilies)
• 1 l cold-pressed olive oil

Instructions

1. 1.

   Cook the tagliatelle according to package instructions until al dente.

2. 2.

   Remove stems from herbs, slice basil and sage into strips, finely chop rosemary.

3. 3.

   Peel garlic cloves and cut them into thin slices.

4. 4.

   Warm a pan (not too hot) and add the oil. Sauté the garlic slowly until golden brown, then stir in the herbs and lightly drained pasta, topping with freshly grated Parmesan.

5. 5.

   For the oil:

6. 6.

   Heat the chilies over boiling water, halve them, and fill a sterilized bottle. Top up with oil, seal tightly, and let steep for 3-4 days.

7. 7.

   Store this oil best in the refrigerator as it does not keep very long.