Guest guest Posted November 7, 1999 Report Share Posted November 7, 1999 Fattening surely but worth every fat gram. Boy is this good, from a great book. It is Vegan too. * Exported from MasterCook * Spaghetti with Garlic, Oil and Hot Peppers Recipe By : Patricia Wells' Trattoria Serving Size : 6 Preparation Time :0:00 Categories : Pasta Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- sea salt 1 lb dried Italian spaghetti 1/2 cup + 2 tbsp extra-virgin olive oil 6 plump cloves garlic -- minced 1/2 tsp crushed red pepper flakes -- or to taste 1/2 cup fresh flat-leaf parsley leaves -- snipped with scissor In a large pot, bring 6 qt of water to a rolling boil over high heat. Add 3 tbsp salt and the spaghetti, stirring to prevent the pasta from sticking. Cook until tender but firm to the bite. Drain thoroughly. Meanwhile, in a unheated skillet large enough to hold the pasta later on (like a chicken fryer), combine 1/2 cup of the oil, garlic, crushed red pepper flakes and a pinch of salt. Toss to thoroughly coat the garlic and pepper flakes, and cook over moderate heat just until the garlic turns golden but does not brown, about 2-3 minutes. Add the drained pasta to the skillet with the sauce. Toss, add the remaining 2 tbsp oil, toss thoroughly, and cover. Let rest off the heat for 1-2 minutes to allow the pasta to absorb the sauce. Add the parsley and toss again. Transfer to warmed shallow soup bowls and serve immediately. (Traditionally, cheese is not served with this dish). - - - - - - - - - - - - - - - - - - NOTES : I used linguine instead of spaghetti, that is what I had. Quote Link to comment Share on other sites More sharing options...
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