Pasta fire extinguisher


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I’m always on the lookout for really quick, nutritious dishes that can be knocked up in about 20 minutes after I get home from work. This “herby pasta” fits the bill.

If you have a few herbs in your garden, then you can probably make this without even having to make a trip to the shop. Your store cupboard, or “pantry” to Anglo-Australasians, will have just about everything else you need.

For this dish it’s important to use what I call “soft” or “wet” herbs. I don’t know if these are accepted cookery terms, but I include such herbs as basil, parsley, mint, coriander (cilantro), marjoram, tarragon and dill in this group.

Definitely not included would be rosemary and sage, which I’d call “dry” herbs.

Once you’ve got your herbs sorted, you just need some packet pasta – spaghetti works well – plus some old bread, olive oil, garlic and a dried chilli or two. For a bit of extra saltiness you could even add anchovies to the breadcrumbs.

OK, you’re probably wondering why this episode is called “Pasta fire extinguisher”. Suffice to say it’s not only because of the chilli – during the filming we had a little accident, as we tend to on Crash Test Kitchen. Oops …

– Lenny.

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22 Responses to “Pasta fire extinguisher”


  • I’ve often heard Rosemary called a ‘woody’ herb.

  • I’ve seen a similar recipe with capers and lemon juice added into the pasta with the herbs. It was called Spagettini.

  • what a pleasant surprise on my monday morning to find that Lenny and Waz in my iTunes library! Great to see you and love that green house. Great recipe to use up the fresh herbs in the garden. Nat

  • What a great chuckle on a Monday morning. Love watching the both of you.Oh. . .and the flame roasted towel. . thanks for leaving it in. . .reminds me of my kitchen adventures.

  • That Yard long spaghetti did look a little hard to consume Len. Loved your back yard

  • I just found your show after watching Gardenfork. I love it!

  • really?? you’ve found a dark chocolate BETTER than Green & Black’s?? looove dark chocolate Waz- 80% dark Lindt is on the menu for me today.
    will try this pasta- looks delish

  • Looks like a fun dish to make! I might try it soon.

  • i already knew the results were delicious – thanks for dinner last week! :)
    but watching the creation process was even more fun! :)

  • hahaha… love your work guys almost burning down the best place I’ve eaten in London!!

    Classic crash test. Its what the fans want :)

  • A lover of puns might say something
    like that “that dish was smoking hot”
    or “throw another woody herb on the kitchen fire”…fortunately I’m just a lover of food and that recipe was smouldering!

  • Your vodcast is perhaps one of the most entertaining vodcasts on the net. good show keep it up.
    New Brunswick
    Canada

  • Just got round to watching – I think this was a classic guys. Warren – I love your decisiveness: “toast the bread, no we shouldn’t have toasted the bread”; “I go this long spaghetti, no don’t use it though!. I laughed out loud three times at least!!! xxx

  • I’m not an expert but I think your Coriander might be too close together and that could be a reason for your difficulties. Coriander usually needs 4-6 inches between plants because of their root systems. They don’t transplant well either so it is recommended to sow the seeds where they will be kept definitely as the plant grows. Also, if it is bolting (as we call it in the US) or flowering that could be normal if it has been very warm where you are because normally Coriander bolts in warm weather (from my experience)but it could also mean that the plant is dying. When plants are going through something stressful they can bolt as that is their natural process to survive on through the seeds being produced. This could mean that the plants aren’t getting enough water or sunlight. Drastic changes in the temperature could also cause bolting. Just a few thoughts…you might have known all of that anyway. :) I love the show and I plan on trying this pasta! Thanks

  • Janet,

    We really appreciate the advice. It was definitely getting quite hot in the greenhouse when the coriander was at the seedling stage. For some reason I thought coriander thrived in the heat.

    I’ve chucked the plants out and laid down some new seeds but they are not sprouting at all. Same goes for my Italian parsley seeds. Perhaps it’s too late in the season.

  • Love your show. If you ever venture Oxford way, drop in for a BBQ in our hilltop garden – reasonably tasty (no burnt offerings) and maybe a tip or two to take back!

  • i set fire to towels on a regular basis. i’m going to make my version of this for Gardenfork . thanks for sharing it with us. eric. http://www.gardenfork.tv

  • Hey guys, great stuff. Just like an evening dinner in good old Toowoomba at your house! Brad

  • dishes that can be ‘knocked up’ in about 20 minutes? sounds like my ex-wife. ha.

    love the blog. keep it up.

    //good duck

  • Just discovered you, via the Guardian website. Yard long pasta was all we ever had at home in the 1970s in England – in blue paper packets with a woman on the outside (or was that the blue nun?). Love the show!

  • I won’t hear of it, a chocolate better than Green & Blacks, well I never.

  • Hilarious

    I like your garden and especially like the choice of pasta.

    I need to take a look at a few more of your videos.

    Cheers,

    gino

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