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Garlic, Olive Oil and Hot Peppers




Source of Recipe


Internet


List of Ingredients




6 quarts water
salt to taste
1 pound 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 teaspoon hot red pepper flakes or more to taste
3/4 cup minced flat leaf parsley
freshly ground black pepper to taste

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 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 or so. Serve it immediately with salt and pepper.

Nutritional Data, per portion
Calories 448 Carbohydrate 58g Saturated Fat 3g Protein l0g Sodium 267mg Monounsaturated Fat 15g Fat 20g Cholesterol l0


Recipe