Spaghetti with Garlic, Olive Oil & Crushed Red Chilis
Serves 4
Serves 4
1 lb spaghetti, such as Mancini Pastificio Agricolo
4 tbsp of olive oil
6 garlic cloves, peeled and slivered
1/2 cup chopped parsley
1 tsp hot chili flakes
1 cup coarsely grated pecorino, for garnish
1/2 cup chopped parsley
In a large pot of boiling, salted water, cook the pasta until al dente. Meanwhile, in a large skillet, heat the olive oil over medium high. Add the garlic and cook, stirring, until lightly browned, about 2 minutes. Stir in the chiles and parsley and cook another minute. Drain the pasta, reserving 1/4 cup of the cooking water, and add to the skillet with the other ingredients and toss well to combine. Serve in warmed pasta bowls and garnish with lots of grated pecorino.
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