Spicy Peperoncino Pasta 🌶 (chili-pepper spaghetti)

Name: Spicy Peperoncino Pasta 🌶 (chili-pepper spaghetti)
Total time: 720 s
Yield: 2 small bowls
Cuisine: American
Ingredients: 160 g Fedelini noodles; 1 large clove garlic, minced; 4 tablespoons extra-virgin olive oil; 3 small dried red peppers, cut into coarse pieces; 3 tablespoons chopped fresh parsley (or ~2 teaspoons dried parsley); Salt and Pepper to season

David K @cook_6701566

Tokyo

After you finish this pasta you can use any leftover sauce in your bowl for dipping slices of baguette in!

This recipe uses fedelini noodles, which are a thinner version (~1.4mm thick) of spaghetti . If you don't have these you can substitute other thin noodles like thin vermicelli (~1.7mm thick), or if you have nothing else you can use regular spaghetti noodles
(~2mm thick)🍝

If you don't have fresh parsley you can also substitute dried parsley, and just use much less.

After you finish this pasta you can use any leftover sauce in your bowl for dipping slices of baguette in!

If you don't have fresh parsley you can also substitute dried parsley, and just use much less.

David K @cook_6701566

Tokyo

After you finish this pasta you can use any leftover sauce in your bowl for dipping slices of baguette in!

If you don't have fresh parsley you can also substitute dried parsley, and just use much less.

After you finish this pasta you can use any leftover sauce in your bowl for dipping slices of baguette in!

If you don't have fresh parsley you can also substitute dried parsley, and just use much less.

Saved

Ingredients

10-12 minutes

2 small bowls

160 gFedelini noodles
1large clove garlic, minced
4 tablespoonsextra-virgin olive oil
3small dried red peppers, cut into coarse pieces
3 tablespoonschopped fresh parsley (or ~2 teaspoons dried parsley)
Salt and Pepper to season

Saved

Steps

10-12 minutes

1

Prepare your minced garlic, cut peppers, and chopped parsley ahead of time, and set aside with other prepared ingredients
2

Bring a pot of salted water to boil, and cook the noodles for ~6-8 minutes, or your desired firmness. Once finished, set aside 2 tablespoons of the water before draining the pasta. While this is cooking, prepare the sauce.
3

Combine the minced garlic, chopped red peppers, and olive oil in a cold frying pan, and cook over medium heat, occasionally shaking the pan to mix.
4

Once the oil starts to bubble, reduce heat to low, and keep cooking until the garlic goes golden-brown. Then remove the pan from the heat, and take out half of the garlic mix with a spoon and set aside. (I find it easiest to tilt the pan and scoop the garlic from the edge)
5

Add half the parsley, and the 2 tablespoons of pasta water to the pan and put back on medium heat until the sauce has thickened slightly.
6

Mix the frying pan sauce with the cooked pasta, and season with salt and pepper. (I do this in the frying pan that the sauce was made in)
7

Serve in two bowls topped with the remaining parsley and the fried garlic. Enjoy!