Fast and Favorite Fiery Pasta
By: Raya
Published: Thursday, December 10, 2009 - 5:31pm

Ingredients




1 red chile pepper
2 tablespoons finely chopped parsley
2 cloves of garlic, finely chopped
1 teaspoon kosher salt +1 tbsp for pasta
2 tablespoons olive oil
250 grams spaghetti
freshly grated parmezan cheese

Preparation

1 Deseed and finely chop chile pepper 2 Heat olive oil in small pot 3 Stir in pepper, parsley and garlic 4 Simmer on very low heat for 7 minutes. 5 Bring large pot of water to the boil 6 Add spaghetti, let boil for 2 minutes, then switch off the heat, cover pot and let sit as long as the package indicates 7 Stir 2 tbsp cooking water into pepper mix to reheat it 8 Drain but not rinse pasta, put back into the pot 9 Add the pepper-parsley-garlic muxture, stir and serve with cheese on the side

About


An unexpected visitor and equally unexpectedly, hardly anything fresh in the house created this, by now favorite pasta dish.
If all ingredients are readily prepared, start cooking the pasta, and while this sits to get done al dente, the red and green pepper mix can simmer away.
Cooking the pasta this way (taught to me many years ago by British-Ditch chef Jeannie Beddington of Beddington's in Amsterdam, Netherlands) prevents it from going sticky. For pasta corta like maccheroni: cook 3 minutes, and proceed the same way. Absolutely foolproof!
I always use 1 whole red chile pepper, carefully deseeded by rolling it firmly between my hands, cutting of the tail end and bashing it against the rim of the sink to release the fiery seeds. No capsicum heat on my fingers, I prefer it in the dish!