Garlic originated in the plains of Siberia, chilies in the Amazonian jungles and pasta was developed by the Etruscans from a Chinese concept, thus it was only a matter of time before these ingredients were combined into a single dish. It's quick, simple and cheap making it an ideal recipe at the end of a long week or late at night.
Ingredients (Serves 4)
500 gm Spaghetti
1 Bulb of garlic
2 to 4 Chilies
1 Tablespoon of chopped/dried parsley
2 Tablespoons of bread crumbs
5 Tablespoons of olive oil
Equipment
Large frying pan
Method
Cook the spaghetti in the usual way. Whilst the spaghetti is boiling away, warm the oil in the frying pan. Separate, skin and chop the garlic cloves and add these to the frying pan and cook gently. Next deseed the chilies and slice thinly (repeat - thinly) and add them to the pan. Now you can give the frying pan your undivided attention, turn the heat up and keep the contents moving to prevent burning and keep frying until some light charring takes place, then remove from the heat. Add the oil, chilies and garlic to the drained spaghetti, then using a fork combine the parsley and bread crumbs. Serve with cheap red wine to drink.
Comment
Resist the urge to embelish.
Page Created: 7th August 2001