Pasta With Garlic, Olive Oil, & Chiles

garlicspaghetti

This is one of those quick pasta dishes that can be thrown together in mere minutes, yet is so tasty, it will become a family favorite. To me this is comfort food, and often our choice after a very busy day when we have a limited amount of time to prepare dinner. Adjust the amount of chilies to your own taste. The amount indicated in the recipe is just a suggestion.

Generally, you don’t offer cheese to top any pasta with hot spices in it, as the cheese would diffuse the heat of the sauce, but I do like a bit of grated Parmesan cheese on this dish. I used a dry fettuccine for the photos, but we usually do make this sauce to top spaghetti.

Buon Appetito!
Deborah Mele 2011

Pasta With Garlic And Chiles

Aglio, Olio e Peperoncino is an Italian classic, or what I fondly call “comfort food”.

Ingredients:

  • 1 Pound Spaghetti
  • 1/2 Cup Extra Virgin Olive Oil
  • 5 Large Cloves Of Garlic, Minced
  • 3 Dry Hot Red Chili Peppers, Crushed
  • 1/4 Cup Finely Chopped Fresh Parsley

Directions:

  1. Cook the pasta in salted boiling water.
  2. While the pasta is cooking, heat the oil in a small, heavy saucepan.
  3. Add the garlic and chili peppers and cook until sizzling but not browned.
  4. Remove from the heat.
  5. Once the pasta is cooked al dente, remove a small cup of pasta water, and drain the pasta.
  6. Return the pasta to the pot, and add the garlic, chili oil.
  7. Mix well over medium heat until hot, adding a little pasta water if the mixture seems dry.
  8. Add the parsley, mix well and serve.