Spaghetti aglio olio
Source of Recipe
Intenet
List of Ingredients
6 quarts water
salt to taste
1 lb spaghetti, linguine, vermicelli, or other long thin pasta
1/2 cup extra-virgin olive oil
4 plump garlic cloves, minced
1 small dried hot red chili, broken into 2 or 3 pieces, or 1/4 t hot red pepper flakes or more to taste
3/4 cup minced flat-leaf parsley
freshly ground black pepper to taste
Recipe
In a large pasta kettle, bring the water to a rolling boil. Add a couple tablespoons of salt and plunge the pasta in. Give the pasta a stir with a long-handled spoon and cover the pan. As soon as the water boils again, remove the lid and cook - linguine will probably take about 10 minutes, thinner pasta a little less. While the pasta is cooking, heat the oil in a pan that will hold all the drained pasta over medium-low heat. Add the garlic and cook very gently until the garlic softens and just begins to turn golden-about 10 minutes. Then add the red pepper and parsley together with a ladleful of the pasta cooking water, turn the heat up a little, and let the sauce simmer for about 5 minutes. When the pasta is almost done, drain it in a colander and turn it immediately into the pan, mixing the pasta and sauce together well. Let it simmer together for about a minute
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