Thursday, March 1, 2012

Spaghetti with Garlic, Olive Oil and Chili Pepper Flakes

I have to thank Pinterest for one of the best pasta recipes I've made in a long time.  I'm not a big pasta eater, even though I'm 75% Italian.  I love it, but my waist line...not so much.  But thanks to pregnancy and only being able to tolerate bland carbs has lead to lots of pasta for me lately.  I'm also usually so tired, it's the quickest and easiest dinner to make.  I was determined to find something different from the typical spaghetti and red sauce.  I'm now obsessed with this pasta.  It's easy, so easy to make.  All of the ingredients are kitchen staples and it makes great left overs.  Winner!

Spaghetti Aglio, Olio, e Peperoncino 
Courtesy Yum Sugar

7 ounces of spaghetti
2 large or 3 small garlic cloves, minced
1 1/2 teaspoons of chili pepper flakes (we used red pepper flakes)
1/4 to 1/3 cup of extra-virgin olive oil
3/4 teaspoon of salt
1/2 teaspoon of freshly ground black pepper
*we also added grated parmesan cheese on top of the pasta.  

  1. Cook spaghetti according to the directions on the package, until it is al dente.
  2. Strain spaghetti and place in a large serving dish.
  3. Add minced garlic, chili pepper flakes, olive oil, salt, and pepper, and mix together well.
  4. Serve warm or at room temperature.
Serves 2 to 4.

1 comment :

  1. We have made this twice now and love it. I tweaked the recipe a bit and actually warmed the olive oil together with the garlic & red pepper flakes to develop the flavors a bit more. I used 5 or 6 cloves of garlic too! I also added grated parm and made turkey meatballs to have with it. It's definitely in our rotation now.


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