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This Roman classic is an easy dish that all Italians learn how to make.
Ingredients:
2 cloves of garlic, minced, (or more, to taste)
2 fresh hot peppers (or less, to taste)
5 tablespoons extra-virgin olive oil
1 pound spaghetti
grated Parmigiano or pecorino Romano cheese (optional)
Directions:
Bring 6 quarts of lightly salted water to a boil; add the spaghetti. While it boils gently, warm the olive oil in a sauté pan, then add the minced garlic and whole peppers. Sauté them together until the garlic lightens. Turn off the heat (the garlic will continue to brown, but it shouldn't become too brown, or it will be bitter).
Drain the cooked spaghetti and transfer them to the sauté pan. Stir the spaghetti into the sauce, mixing well. Serve as is, or with some grated Parmigiano or pecorino Romano cheese.
Servings: Serves four.
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