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Pasta with Garlic, Olive Oil and Chiles

Monday, 26 May 2008

Description

Note the lack of tomatoes in this pasta. The dish depends heavily upon the flavor of the chiles.

Ingredients

At a glance

Cuisine

Italian

Ingredient

Pasta

Cooking Method

Boil

Heat Level

Chile

Birdseye

Meal/Course

Dinner

Main Course

Serves

• 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

Methods/steps

Heat the olive oil in a large pan and add the chiles, parsley, and garlic. Cook until the garlic is soft.

Meanwhile, in lightly salted water, cook the pasta "al dente," according to instructions on the package.

Strain the pasta well. Add the pasta to the mixture in the pan, mix well and let sit for a few minutes for the flavors to blend. Add salt to taste. Serve hot.

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