by Mob Kitchen
4 cloves of garlic, peeled
1 red chilli, finely sliced
1 tbsp dried oregano
parmesan to serve
Bring a large pan of salted water to the boil. Add the mizuna and garlic cloves to the pan and cook for 5 minutes.
Blend the cooked mizuna and garlic until a thick paste forms.
Cook the rigatoni in the mizuna water.
Whilst the pasta is cooking, fry the chilli in some olive oil. Remove from the pan and add the breadcrumbs and oregano. Fry until golden brown.
Drain the pasta and add the mizuna and garlic paste to the pan. Add a splash of pasta water and mix well to emulsify.
Plate up. Sprinkle breadcrumbs and chilli on top of the pasta. Then add a sprinkle of parmesan. *chefs kiss*
You might also like...