SPAGHETTI WITH GARLIC, OIL AND HOT RED PEPPERS
This is the kind of quick, simple dish Italians often throw together after an all-night party or when spirits are flagging and an infusion of food is called for. Other types of long, thin pasta, like vermicelli, linguine or taglierini, may be substituted. If anchovies are omitted, adjust the salt in the sauce.
Provided by Nancy Harmon Jenkins
Categories dinner, lunch, quick, weekday, pastas, main course
Time 15m
Yield 6 servings
Number Of Ingredients 7
Steps:
- Bring 5 to 6 quarts water to rolling boil.
- Peel garlic cloves, removing green sprout at center, if necessary, and chop coarsely. In pan large enough to hold all the drained pasta, cook garlic in oil very gently over medium-low heat. Cook just until garlic softens and starts to turn golden. Do not brown.
- Add at least 2 tablespoons salt to vigorously boiling water. Add spaghetti, stirring.
- If using anchovies, add them to oil and garlic. Cook briefly, mashing anchovy pieces into oil with fork. Stir in chili pepper and half of the parsley, and carefully add a ladleful of the pasta cooking water. Let simmer, and reduce slightly while pasta finishes cooking.
- Start testing pasta after it has cooked for 4 minutes. When it is still a little chewy in the center, drain and add it to pan with sauce. Turn heat up slightly, and cook, mixing pasta and sauce together well for 1 to 2 minutes, or until pasta is done to taste. Turn pasta into preheated serving bowl, sprinkle with remaining minced parsley, and serve immediately.
Nutrition Facts : @context http, Calories 445, UnsaturatedFat 16 grams, Carbohydrate 58 grams, Fat 19 grams, Fiber 3 grams, Protein 10 grams, SaturatedFat 3 grams, Sodium 235 milligrams, Sugar 2 grams
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
mandip dnwr
[email protected]I love this recipe! It's so easy to make and it's always delicious.
Chris Tell
[email protected]I've tried this recipe several times, and it's always a hit with my family and friends.
Burhan Baig
[email protected]This is one of my favorite pasta recipes. It's so simple, but it always turns out perfectly.
Nisha Doll
[email protected]I would definitely recommend this recipe to anyone looking for a delicious and easy pasta dish.
James Linton
[email protected]Overall, this is a great recipe for a quick and easy pasta dish. It's flavorful and versatile, and it can be easily customized to your own taste.
Taim Hossain -19
[email protected]I found this dish to be a bit bland. I think it could have used more garlic and red peppers.
Murad Pirag
[email protected]This dish was a bit too spicy for my taste, but I think that's because I used a hotter pepper than the recipe called for.
Kahan Baloch
[email protected]I've made this dish several times now, and it's always a success. It's a great way to use up leftover spaghetti, and it's also a great option for a quick and easy weeknight meal.
Jade Marks
[email protected]This is now my go-to pasta recipe. It's so quick and easy to make, and it's always a hit with my family and friends.
Shariah Stevenson
[email protected]I'm not usually a fan of spicy food, but this dish was surprisingly mild. The red peppers added just the right amount of heat without being overpowering.
Kalea
[email protected]This spaghetti dish was incredibly easy to make and packed with flavor. The garlic and red peppers gave it a nice kick, and the olive oil added a richness that made it feel like a restaurant-quality meal.