Prep 5 mins
Cook 12 mins
A quick meatless sauce from Umbria - the regional version of the classic garlic and oil. Adjust the heat to taste, but it is meant to be fairly hot.
- 1 -1 1⁄2 lb thin spaghetti, cooked al dente
- 3⁄4 cup fruity olive oil
- 3 -4 cloves garlic, sliced thin
- 1 -1 1⁄2 tablespoon fresh green chili peppers or 1 -1 1⁄2 tablespoon italian pepperoncini pepper, sliced thin (OR up to 1 tbs red pepper flakes, as a last resort)
- 1 teaspoon fresh ginger, minced or mash pureed
- 1⁄2 cup fresh Italian parsley, minced
- 1 tablespoon fresh lemon juice or 1 tablespoon white vinegar
- 1 teaspoon salt
- 1 teaspoon black pepper, more to taste
- Prep ingredients while water boils for pasta- sauce is quickly prepared once spaghetti is cooking.
- Heat a heavy based pan (large enough to hold the cooked pasta later on).
- Add oil, garlic, chile, ginger, salt and pepper and continue heating until pieces begin sizzling, and garlic is starting to turn golden.
- Add the parsley and lemon/vinegar, lower heat and keep warm until pasta is cooked.
- When pasta is done, use tongs (or two large forks) to put directly from the water into the hot sauce in the pan and toss, adding more salt and pepper to taste, if necessary.
- Serve immediately, offering optional additional black pepper, grated cheese (for non-Umbrians), and a fire extinguisher (for non-chile lovers).
This was delicious and easy to make. I used whole wheat spaghetti noodles and broke them in half. I think it would work with any pasta! It was very, very tasty, but not really spicy hot. I used a jalapeno for the green chile. My husband and I thought we would make it spicier next time by doubling the garlic, green chile pepper, ginger, and black pepper. Thanks for the great recipe!
This is good, just what I was expecting from the description… I used a jalapeno, and could have used more, or put it in later, as is was not all that hot. Maybe the hot got cooked out. I do like pepperoncini, and will use it next time. I stayed on recipe all the way. If there was a problem it was in getting it mixed up. As often happens with this kind of pasta recipe the good stuff sifts to the bottom fast. So next time I may pore the sauce over the pasta, slowly stirring, or whatever
YUMMY! I triple the peppers and garlic. I also add about 1/2 tsp of lemon zest. Serve with a salad and "The Best Cheesy Garlic Bread" from this sight...makes a wonderful, inexpensive,meatless weeknight dinner!