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Hot Pepper & Garlic Spaghetti

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Recipe

 

Yield

servings

Prep

20 min

Cook

20 min

Ready

40 min
Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber

Ingredients

Amount Measure Ingredient Features
3 each green chili peppers
resh or dried, chopped
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9 each garlic cloves
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½ cup water
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1 pound spaghetti
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¼ cup olive oil
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¼ cup parsley leaves
chopped
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1 x salt
to taste
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Ingredients

Amount Measure Ingredient Features
3 each green chili peppers
resh or dried, chopped
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9 each garlic cloves
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118 ml water
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453.6 g spaghetti
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59 ml olive oil
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59 ml parsley leaves
chopped
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1 x salt
to taste
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Directions

Process the chili peppers, 6 of the garlic cloves andamp; 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 andamp; 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.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 181g (6.4 oz)
Amount per Serving
Calories 59324% from fat
 % Daily Value *
Total Fat 16g 24%
Saturated Fat 2g 11%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 428mg 18%
Total Carbohydrate 32g 32%
Dietary Fiber 6g 24%
Sugars g
Protein 34g
Vitamin A 9% Vitamin C 78%
Calcium 10% Iron 32%
* based on a 2,000 calorie diet How is this calculated?
 

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