serves
4-6
prep
5 minutes
cook
35 minutes
difficulty
Easy
serves
4-6
people
preparation
5
minutes
cooking
35
minutes
difficulty
Easy
level
Ingredients
- 250 g farfalle
- ½ cup (125 ml) olive oil
- 1 tbsp tomato paste
- 2 tsp garlic powder
- 2 tsp vegetable stock powder
- ¼ tsp dried basil
- ¼ tsp dried oregano
- 50 g finely grated parmesan cheese
- 1 litre vegetable oil, for deep-frying
- ½ cup potato starch (or cornflour)
Instructions
- Preheat the oven to 200˚C (fan-forced). Line a large baking tray with baking paper. Bring a large saucepan of salted water to the boil and cook the pasta according to the package directions. Drain well, then combine in a large bowl with the olive oil and tomato paste, toss well to combine.
- In a small bowl, combine the garlic powder, stock powder and the dried herbs. Spread the pasta over the prepared baking tray, then sprinkle with the herb seasoning and parmesan cheese. Bake for 20 minutes, or until the pasta is dry to the touch. Remove from the oven, allow to cool, then return to the oven and bake for 15 minutes further, or until crisp.
- This recipe can also be prepared using a deep-fryer. If deep-frying, heat enough oil to deep-fry in a large saucepan to 180˚C. Toss the cooked pasta with potato starch until well-coated, then deep-fry for 3 minutes, or until crisp. Drain well, then toss the pasta crisps with the seasoning mixture and an extra pinch of salt.
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.
