spaghetti aglio, olio e peperoncino
- Categories
- None
- Yield
- 1 servings
| Measure | Ingredient |
|---|---|
| 1 pounds | Spaghetti |
| 6 tablespoons | Or so olive oil |
| 5 | Cloves of garlic |
| Several small chile peppers; I used cayennes and serranos - cut into 2 or 3 pieces | |
| Parsley | |
| Basil | |
| Chile powder of choice | |
| Salt and fresh ground black pepper to taste |
(Spaghetti with Garlic, Olive Oil and Chile Pepper) Adapted from "The Top One Hundred Pasta Sauces"
Heat olive oil and add the garlic - leave it whole and remove it before serving or finely chop it and leave it in.
Add the chile peppers and salt and pepper to taste and cook until garlic is golden brown.
As soon as the pasta is ready, remove the garlic (if whole) and the chiles from the oil and pour the sizzling oil over the pasta, stirring well.
Add fresh chopped parsley, basil and chile powder to taste.
I served this with a garlic and parsley pasta - delicious! Posted to CHILE-HEADS DIGEST by AB Garbot <mango@...> on Nov 17, 1998, converted by MM_Buster v2.0l.
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