Recipe by labouchet
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.
Top Review by Teej
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!
- 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
Directions See How It's Made
- 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).