Hot Pepper & Garlic Spaghetti
Yield
servingsPrep
20 minCook
20 minReady
40 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | each |
green chili peppers
resh or dried, chopped |
*
|
| 9 | each |
garlic cloves
|
|
| 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 |
green chili peppers
resh or dried, chopped |
*
|
| 9 | each |
garlic cloves
|
|
| 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 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.
