Sunday, December 14, 2008
Spaghetti with Olive Oil, Garlic & Pepper
1 lb spaghetti, regular or whole wheat
6 Tbs Olive Oil
3 cloves garlic, finely chopped (for extra heat, I substitute 1 or more cloves of Twenty Pepper Garlic)
2 cayenne peppers, coarsely chopped
1/2 cup fresh parsley, coarsely chopped
Salt to taste
Cook the spaghetti according to package instructions (I like mine "al dente"). While the spaghetti is cooking, heat the olive oil in a skillet and saute the garlic
and pepper until soft, but don't let the garlic start to turn golden. Drain the spaghetti and then immediately pour the oil-garlic-pepper mixture over the spaghetti and mix well. Add the parsley and salt to taste, toss to combine, then serve immediately.
Mexican Spaghetti variation: Substitute 2 jalapenos or 1 serrano & 1 jalapeno pepper for the cayenne peppers; substitute fresh cilantro for the parsley.
Carolina Sauce Company