Sunday, February 3, 2013

Pasta Roman

Pasta Roman

This is the most traditional Italian pasta dish that I am aware of, truly dating back to the time of the Roman Empire. It is light and refreshing. It works well as a side dish or is perfect for brunch. Very quick and easy to make, it is one of my staples when unexpected guest arrive. Make with spaghetti, linguine or bucatini and enjoy the taste of Old Rome.

12 oz of dry pasta

6 Tbs olive oil (Extra Virgin is healthiest)

3 cloves garlic finely chopped

1 large red chili whole

Fistful of parsley chopped

Cook pasta in slightly salted water and drain well. Be sure to leave pasta slightly al dente. While pasta is cooking heat oil over a medium low flame in a large pan, add chili and garlic. Sauté until garlic starts to turn brown, remove the chili and remove the pan from heat. Add drained pasta to still hot pan and toss.

Cooking time: 15 minutes
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