Spaghettini With Garlic, Basil And Pepper
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Pasta, Sauces | 4 | Servings | ||
INGREDIENTS
| 1 | lb | Dried spaghettini |
| 10 | T | Extra virgin olive oil |
| 2 | T | Fresh garlic, minced |
| Red chili pepper flakes To | ||
| taste | ||
| 1 | c | Fresh basil leaves, washed |
| Dried coarsely chopped | ||
| Salt and fresh pepper to | ||
| Taste | ||
| Sprig of basil, washed dried |
INSTRUCTIONS
Bring large pot of water to boil over high heat.Season with just a bit of salt. Add the pasta, gently pushing the noodles down into the water as they begin to soften,if they don't fit intoyour pot. Cook according to package directions or until al dente, firm yet not to hard to ther bite, about 8 minutes. Drain the pasta into a colander. Meanwhile to prepare the sauce. In a large non stick skillet,over medium heat,add the olive oil to warm. Add the garlic, cooking it until the flavor develops and the garlic softens, but do not allow it to brown. Add the red chili pepper flakes and the basil,cooking just until wilted. Remove from heat and add the pasta. Return to medium heat and toss with tings to evenly coat the pasta with the sauce. Season generously with salt and black pepper. Transfer to hot serving bowl or plate. Garnish with sprig of of basil if desired and serve immediately...Makes 4 servings... Posted to MC-Recipe Digest by Nancy Berry <nlberry@prodigy.net> on Apr 28, 1998
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Nutrition (calculated from recipe ingredients)
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Calories: 75
Calories From Fat: 10
Total Fat: 1.2g
Cholesterol: 0mg
Sodium: 22.4mg
Potassium: 767.5mg
Carbohydrates: 15.6g
Fiber: 10.5g
Sugar: 1.1g
Protein: 6.8g