This vibrant Sicilian sauce is ready in minutes and often dresses spaghetti, arguably the star of Italian pasta.
Ingredients
- salt and freshly ground black pepper
- 14 oz (400 g) dried spaghetti
- 0.33 cup olive oil
- 2 garlic cloves, crushed
- 1 small red chile, seeded and finely chopped
- 3 tbsp snipped flat-leaf parsley
- freshly grated ricotta salata, pecorino, feta, or Parmesan cheese, to serve (optional)
How to Make It
- Bring a large saucepan of lightly salted water to a boil, then add the spaghetti and cook until al dente, or according to the package instructions.
- Meanwhile, heat 5 tablespoons of the oil in a large sauté pan or nonstick frying pan and cook the garlic and chile over low heat, stirring frequently, until the garlic turns golden. Add ¼ cup of spaghetti water. Remove from the heat, stir, and set aside until the spaghetti is cooked.
- Drain the spaghetti in a colander. Over high heat, stir the garlic sauce until emulsified and pour in the spaghetti. Stir in the remaining oil and the parsley. Toss until thoroughly coated. Adjust the seasoning. Serve immediately, with grated ricotta salata or other cheese, if you like.
| Nutrition Facts |
Serving Size 1 |
Nutritional Value Per Serving | Calories 526 kcal Calories from Fat: 171 kcal |
|
% Daily Value*
|
| Total Fat 19 g 54% |
Saturated Fat 3 g 15% |
Trans Fat 0.0 g |
carbohydrates 72 g 55% |
Dietary Fiber 5 g 13% |
Sugars 2 g 2% |
* Above mentioned %DVs (Percent Daily Values) are based on 2,000 calorie food intake.
DVs (Daily values) may be vary depending upon individuals daily calorie needs. Above nutritional values are estimates and should only be used as a guide for approximation. They are not allfoodchef.com recommendations. Calculations are based on average weight of 194 lbs. and ages of 19 to 50 years. |