| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Italian |
Pasta, Italian |
4 |
Servings |
INGREDIENTS
| 1 1/2 |
lb |
Spaghetti |
| 3 |
cl |
Garlic, large, sliced |
| 1/4 |
c |
Extra virgin olive oil |
|
|
Salt |
|
|
Fresh ground black pepper |
| 1 |
sm |
Hot red pimento, fresh,chop |
| 5 |
tb |
Parsley, fresh, chopped |
INSTRUCTIONS
Fill a large saucepan with 7 pints (5L) of cold water and bring to a
rolling boil over high heat. Add 2TB salt and return to a rolling boil. Add
pasta and cook uncovered, stirring occasionally with a plastic or wooden
fork. When cooked, remove from water immediately. Do not rinse.
While the pasta is cooking, prepare your sauce. In a skillet, saute the
garlic in oil over medium heat until transparent; add the hot pimento and
parsley. Reduce hat to low, add spaghetti and mix gently. Season generously
with black pepper and serve immediately. If desired, add grated
Parmigiano-Reggiano cheese to taste.
A Message from our Provider:
“Hurting? No one understands like Jesus”