For years, the only way I knew how to eat spaghetti was with a tomato-based sauce. Spaghetti is one of my favorite foods, and when I realized that it didn’t have to have that tomato-based sauce, I was ready to branch out and try new things with my spaghetti.
I haven’t made this recipe for a while, but when I saw the picture I took of it way back when in my Flickr photo set I was reminded of how much I enjoyed this particular spaghetti.
This is chili spaghetti and the recipe comes from a Jamie Oliver cookbook. I no longer have the book (it’s stored away with my other possessions in Sydney for now), but I think it was the book titled Jamie’s Kitchen.
Chili Spaghetti
Adapted from Jamie OliverIngredients
1 pound dried spaghetti
1 large clove of garlic, finely chopped
olive oil
1-2 fresh red chilies, seeded and finely chopped
1 good handful of flat-leaf parsley, finely chopped (I toss in the leaves whole, for that rustic appearance)
salt and freshly ground black pepperPreparation
While cooking the spaghetti in salted boiling water until al dente, fry the garlic in a couple of good glugs of olive oil until softened. Add the chilies, drained pasta and parsley. Toss to coat, season and serve.
Just a reminder on the chilies – try to wear rubber gloves if possible while chopping chilies, and if not possible, then wash your hands thoroughly immediately after chopping (i.e., do not touch your eyes or other parts of your skin). Also, if you’re looking for more mild chilies, choose larger ones; if you want a hotter chili, choose smaller ones.
Yummo! Have you tried using just chilli oil instead and the garlic?
No, I haven’t tried that – didn’t even know there was such a thing as chili oil! :)
I was expecting to see some sort of bean & beef chili spaghetti mashup. Needless to say, I’m pleasantly surprised to find such a lightly adorned spaghetti. I’m interested in how so much flavor could be so invisible! Only one way to find out… :)