Luciano's Midnight Pasta
- Ready In:
- 25mins
- Ingredients:
- 9
- Serves:
-
4
ingredients
- 453.59 g fine spaghetti (I use spaghettini)
- 14.79 ml salt
- 14.79 ml oil
- 4-6 fluid ounce olive oil (virgin, cold-pressed, for preference)
- 2-3 small fresh chili peppers, chopped finely (with seeds removed if desired)
- 3-4 clove garlic, crushed
- 73.94 ml finely chopped parsley
- 73.94 ml freshly grated parmesan cheese
- extra parmesan cheese, for serving
directions
- In a large pan, heat plenty of water to boiling point, then add salt and oil.
- Add the spaghetti, cook until al dente, and then drain.
- While the spaghetti is cooking, gently heat the olive oil.
- Add the chilies and garlic to the oil, and warm gently.
- It is important not to fry the garlic, otherwise it will become bitter.
- Place 1/3 of the spaghetti in a large bowl, then add 1/3 of the chili/garlic oil, 1/3 of the parsley, and 1/3 of the cheese.
- Toss all together well.
- Repeat twice more with remaining spaghetti, chili/garlic oil, parsley and cheese.
- When all is mixed well together, re-heat the pasta for a minute or two in a microwave oven.
- Serve piping hot in bowls, and pass around extra Parmesan cheese.
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RECIPE SUBMITTED BY
Daydream
Australia
<p>I was raised in a family that loves to travel, meet people from other countries, and taste new foods. We are quite 'international' - my brother's wife is Indian, my sister's husband is Swiss and my son's wife is of Swedish and Croatian origin. My little dogs are German - miniature Dachshunds.</p>
8725212"