Umbrian Style Hot Garlic and Olive Oil Spaghetti

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.

• Ready In: 17 mins
• Serves: 3-6

Ingredients

• 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

1. Prep ingredients while water boils for pasta- sauce is quickly prepared once spaghetti is cooking.
2. Heat a heavy based pan (large enough to hold the cooked pasta later on).
3. Add oil, garlic, chile, ginger, salt and pepper and continue heating until pieces begin sizzling, and garlic is starting to turn golden.
4. Add the parsley and lemon/vinegar, lower heat and keep warm until pasta is cooked.
5. 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.
6. Serve immediately, offering optional additional black pepper, grated cheese (for non-Umbrians), and a fire extinguisher (for non-chile lovers).