The Recipe
Spaghetti Aglio Olio E Peperoncino (Garlic, Oil & Peppers)
COOK TIME : 15 minutesPREP TIME : 5 minutes
From Food.com
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Ingredients
DESCRIPTION
This recipe is from Pasta Cooking by Jeni Wright, c. 2002. The cook's tips (from the book) are as follows: 1) Since the oil is such an important ingredient here, only use the very best cold-pressed extra virgin olive oil, 2) Don't use salt in the oil and garlic mixture because it will not dissolve sufficiently. This is why plenty of salt is recommended for cooking the pasta.
INGREDIENTS
- 14 ounces spaghetti
- 6 tablespoons extra virgin olive oil
- 2 -4 garlic cloves, crushed
- 1 dried red chili
- fresh Italian parsley, roughly chopped
- salt
DIRECTIONS
NUTRITION
Calories | 556 | 28% | |
Cholesterol | 0 | 0% | |
Carbohydrates | 76 | 28% | |
Fat | 22 | 28% | |
Protein | 13 | 27% |
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