Spaghetti w/ garlic, oil and chilli pepper dressing
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Spaghetti |
| Salt | ||
| 4 | Garlic cloves | |
| 1 | small | Hot chilli, cut into 3 pieces |
| 5 | tablespoons | Olive oil |
| 1 | tablespoon | Parsley; finely chopped |
Directions
Boil the spaghetti in a large pan of salted water until it is tender but still firm to the bite. Meanwhile, prepare the sauce. Cook the whole garlic cloves and the pieces of chilli in olive oil over moderate heat until the garlic is golden but not brown. Using a slotted spoon, remove and discard the garlic and chilli. Drain the spaghetti and put it in a heated serving bowl. Pour over the sizzling oil, add the parsley and toss until well mixed.
Italian name: Spaghetti Aglio Olio E Peperoncino. "This marvellously spicy spaghetti dish, which comes from the Abruzzo, can be made hotter still by chopping both the chilli and the garlic finely, and leaving them in the sauce. No cheese is served with this dish." Source: Jane Grigson (ed.): The World Atlas of Food. A Gourmet's Guide to the Great Regional Dishes of the World. Mitchell Beazley Publishers 1974. This edition: Spring Books, London 1988. ISBN 0 600 55929 7. Typed by Heiko Ebeling.
Submitted By HEIKO EBELING On 06-08-95