I, like so many others, fell hook, line and sinker for Woolies Chilli Crunch. I drizzle it over avo toasts, add it to grilled cheese sandwiches and cook fried eggs in it. My favorite use for it, however, is in this chilli crunch pasta. Made with a total of 7 ingredients it’s one of the quickest and easiest pastas I’ve made. It’s also one of the best and most repeated. 

I use 1 ½ tablespoons of the chilli crunch which gives me the perfect amount of heat without being overbearing. Feel free to adjust the amount down (less heat) or up (more heat) to suit your palate. 

I used malloreddus pasta which is one of my favorite pasta shapes to make. Other pasta shapes that would work well with this pasta are orecchiette, bow ties or screw noodles. 

Chilli Crunch Pasta

Chilli Crunch Pasta

This chilli crunch pasta is made with a total of 7 ingredients it’s one of the quickest and easiest pastas to make.
Course Mains
Servings 2 People


  • 1/2 Tablespoon Olive Oil
  • 2 Red Peppers (Seeded membranes removed and chopped)
  • 180 Gram Pack of pitted green olives (Drained and sliced. Works out to 70 grams drained) 
  • 1 1/2 Tablespoon Woolworths chilli crunch
  • 2 Servings Pasta (Enough to serve two people)
  • Salt To taste
  • Parmesan Cheese To serve


  • Heat olive oil in a large frying pan. Add peppers and cook for 15 minutes until softened, stirring often.
  • Add in the olives and chili crunch and cook for a further 5 minutes. 
  • Add salt to taste. 
  • In the meantime, cook your pasta. Once the pasta is about 3 minutes away from being finished, drain it reserving the water. 
  • Add ¼ cup of the reserved pasta water along with the drained pasta to the peppers and olives. Cook for 3 minutes, coating the pasta in sauce. 
  • Divide between two bowls and top with generous shavings of parmesan. 
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