Pasta with Garlic, Olive Oil and Chiles
Monday, 26 May 2008
DescriptionNote the lack of tomatoes in this pasta. The dish depends heavily upon the flavor of the chiles.
At a glance
• ¼ cup Olive oil
• 2 small chile pods, red, hot (Thai , Serrano or Birdseye), seeds and stems removed, finely chopped
• ¼ cup finely chopped Italian flat leaf parsley
• 4 to 5 cloves garlic, finely chopped
• 1 pound Spaghetti pasta
• Salt to taste
Heat the olive oil in a large pan and add the chiles, parsley, and garlic. Cook until the garlic is soft.