Spaghetti With Garlic, Olive Oil and Chile Pepper Simple!
photo by LifeIsGood
- Ready In:
- 1 lb spaghetti
- 6 tablespoons olive oil
- 10 garlic cloves, peeled and thinly sliced
- 1⁄2 teaspoon crushed red chili pepper
- 1⁄2 cup minced parsley
- parmigiano-reggiano cheese
- Cook pasta in boiling, well-salted water, following package directions to avoid overcooking.
- While pasta is cooking, heat olive oil over medium-low heat in a large skillet and add garlic, cooking gently until garlic is soft.
- Remove from heat and stir in crushed chile pepper.
- The moment the pasta is ready, drain, reserving about 1 cup of the cooking water, and add pasta to skillet.
- Toss with oil and garlic until well mixed, adding some of the cooking water if pasta seems too dry.
- Add parsley and toss again. Correct seasoning and serve immediately.
Questions & Replies
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I was always looking for a recipe that was close to Brio's Tuscan Grill. DH raves about their pasta - how it was so light, but still full of flavor. This is the closest that I have been able to find, and I know it would have turned out even better with fresh ingredients. I substituted with dried parsley & dried garlic, and even those were a little old. I served alongside Chicken Parmigiana, and it was delicious!
Ilove this pasta, and have been making it for years, just tossing in the ingredients without measuring. It is wonderfully simple but satisfying; a great side for grilled meat and a salad. The secret is to keep the heat down low when sauteeing the garlic, so as not to let it go brown, as it will get a burnt bitter taste.Thanks for posting, and for all you garlic lovers out there I can heartily recommend this dish.
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