Saturday, 28 November 2009

• Recipe: Pasta all'Aglio, Olio e Peperoncino

  

   

  For dinner tonight, I made this extremely simple and easy no-sauce pasta dish, however, if you're not a fan of garlic then please be forewarned because this is packed with tons of garlic.
  

   

  Ingredients:
  

  • angel hair pasta,
  • extra-virgin olive oil, butter,
  • 8 garlic cloves finely chopped,
  • dried red chili flakes,
  • chopped basil,
  • lemon juice,
  • salt and freshly ground black pepper
  • cherry tomatoes - optional

  Directions: In a large pot, cook the pasta in boiling salted water with a bit of olive oil until al dente.  Meanwhile, heat about a tablespoon of olive oil and butter in a frying pan over medium heat and sauté the garlic until softened, while being careful not to burn it.  Add red chili flakes and season with salt and freshly ground black pepper.  (I then add halved cherry tomatoes).  Drain the pasta and add to sauce in frying pan. Then add chopped basil and squeeze some lemon juice, toss to combine well and transfer onto plate.

  

  This was so amazingly good. I loved the citrusy-buttery-garlicky taste!  Now who wants to smell my garlicky breathe?!

   

  • 5:37 PM
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