| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
Vegetarian |
Main dish, Pasta, Vegetarian |
4 |
Servings |
INGREDIENTS
| 3 |
|
Chili peppers, fresh or dried, chopped |
| 9 |
|
Garlic cloves, chopped |
| 1/2 |
c |
Water |
| 1 |
lb |
Spaghetti |
| 1/4 |
c |
Olive oil |
| 1/4 |
c |
Parsley, chopped |
|
|
Salt, to taste |
INSTRUCTIONS
Process the chili peppers, 6 of the garlic cloves & the water in a food
processor or blender until it makes a pungent, soup-like mixture. Take care
when opening up the top, as the fumes will be strong. Bring a large pan of
boiling salted water to the boil. Pour the chili & garlic mixture through a
sieve into the boiling water; save or discard the solids as desired. Add
the pasta to this seasoned boiling water & cook until *al dente*. Drain.
Toss the hot, drained pasta with the olive oil & the parsley. Season with
salt & serve.
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