Title: Enraged Pasta
Categories: Peppers Pasta
Yield: 4 Servings
| 1/2 | c | Olive oil |
| 4 | | To 5 garlic cloves; minced |
| 4 | | Red chile pepper |
| | | Seeded and minced |
| 3/4 | lb | Spaghetti; cooked al dente |
| | | Salt and fresh grnd pepper |
| 3 | tb | Fresh parsley; chopped |
Heat the oil in a skillet large enough to accommodate the pasta with room
to toss it without spilling. Add the minced garlic and chile peppers, and
saute for about 2 minutes. Reduce the heat to practically nothing, just
enough to keep the skillet warm-while you cook the pasta. Drain the pasta
well and unite it with the garlic and chile mixture in the skillet. Raise
the heat to about medium and quickly toss the spaghetti with the sauce,
seasoning to taste with salt and pepper. At the last minute, add the
parsley and toss well. Serve immediately. From The Travelin' Gourmet
Cookbook