Spicy Spaghetti with Oil, Orange and Ginger

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Spicy Spaghetti with Oil, Orange and Ginger

 

Recipe By :The Editors of Cook's Illustrated

Serving Size : 4 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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1/3 cup extra-virgin olive oil

2 teaspoons grated orange peel

1 clove garlic -- (medium) minced

1/2 inch fresh ginger root -- peeled and minced

2 tablespoons fresh cilantro leaves -- minced

1/2 teaspoon hot red chili pepper -- or to taste

1 pound spaghetti

~ OR other long thin pasta

 

Bring 4 quarts of water to a boil in a large pot for cooking the pasta.

 

Place the oil, zest, garlic, ginger, cilantro, red pepper and 1 teaspoon

salt in a small bowl.

 

When the water comes to a boil, add 1 tablespoon salt and the pasta. Cook

until al dente. Drain, allowing some of the cooking water to cling to the

noodles. Return the dripping noodles to the pot and toss with the oil

mixture. Season with salt to taste. Divide among 4 warmed pasta bowls and

serve immediately.

 

Source:

" The Complete Book of Pasta and Noodles, Clarkson Potter/Publishers;

NY, NY, p. 42 "

S(Formatted for MasterCook by):

" by Vicky; vcb1 "

Copyright:

" Copyright 2000 by Boston Common Press, Inc. All rights reserved. "

 

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Per Serving (excluding unknown items): 585 Calories; 20g Fat (30.8% calories

from fat); 15g Protein; 86g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol;

9mg Sodium. Exchanges: 5 1/2 Grain(Starch); 0 Vegetable; 0 Fruit; 3 1/2

Fat.

 

NOTES : Orange and ginger give this pasta a vaguely Asian flavor. For a

southern Italian version, omit the ginger and add 1/2 cup coarsely chopped

black olives instead.

Nutr. Assoc. : 0 0 0 0 0 0 0 0