Hot Pepper & Garlic Spaghetti
Yield
4 servingsPrep
15 minCook
15 minReady
40 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | each |
hot chili peppers
fresh or dried, chopped |
*
|
| 9 | each |
garlic cloves
chopped |
|
| ½ | cup |
water
|
|
| 1 | pound |
spaghetti
|
|
| ¼ | cup |
olive oil
|
|
| ¼ | cup |
parsley leaves
chopped |
|
| 1 | x |
salt
to taste |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | each |
hot chili peppers
fresh or dried, chopped |
*
|
| 9 | each |
garlic cloves
chopped |
|
| 118 | ml |
water
|
|
| 453.6 | g |
spaghetti
|
|
| 59 | ml |
olive oil
|
|
| 59 | ml |
parsley leaves
chopped |
|
| 1 | x |
salt
to taste |
*
|
Directions
Process the chili peppers, 6 of the garlic cloves and the water in a food processor or blender until it makes a pungent, soup-like mixture.
Take care when opening up the top, as the fumes will be strong.
Bring a large pan of boiling salted water to the boil.
Pour the chili and garlic mixture through a sieve into the boiling water, save or discard the solids as desired.
Add the pasta to this seasoned boiling water and cook until al dente.
Drain.
Toss the hot, drained pasta with the olive oil and the parsley.
Season with salt and serve.
