Fettuccine Rapido Recipe
Ingredients
| Whole wheat pasta | 1 Ounce | |
| 2 small, dried, hot chile peppers, each broken in 3 pieces | ||
| Olive oil | 1/3 Cup (16 tbs) | |
| Garlic | 2 Clove (5gm), pressed | |
| Salt | 1/2 Teaspoon | |
| Parsley | 1/2 Cup (16 tbs), chopped | |
| Boiling salted water | ||
Directions
Cut fresh pasta into medium-wide noodles about 10 inches long.
In a small pan over low heat, cook chile peppers in olive oil until they begin to brown.
Add garlic and cook for about 30 seconds more or just until limp (do not brown).
Add salt and parsley and cook, stirring occasionally, for 1 minute longer.
Remove from heat.
In a large kettle of boiling salted water, cook noodles until al dente
Drain noodles, then place in a serving bowl.
Pour sauce over noodles, toss gently, then serve.
In a small pan over low heat, cook chile peppers in olive oil until they begin to brown.
Add garlic and cook for about 30 seconds more or just until limp (do not brown).
Add salt and parsley and cook, stirring occasionally, for 1 minute longer.
Remove from heat.
In a large kettle of boiling salted water, cook noodles until al dente
Drain noodles, then place in a serving bowl.
Pour sauce over noodles, toss gently, then serve.
Chef
