Spaghetti Indiavolati Recipe
Ingredients
| 500 g/1 lb spag | ||
| Garlic | 6 Clove (5gm) | |
| 2 small very hot red chilli peppers | ||
| Salt | To Taste | |
| 50 ml/3 tbsp olive oil | ||
| Parmesan cheese | 50 Gram, grated | |
Directions
Grind up the garlic and chillies in a blender with 500 ml/16 fl oz of water.
Bring a large saucepan of salted water to the boil and add the mixture from the blender.
Bring back to the boil and simmer gently for 15 minutes.
Pour the contents of the saucepan through a fine sieve into another pan and check to make sure that there is enough liquid to cook the pasta.
If not, add more water.
Discard the garlic and chillies.
Bring to the boil again and add the spaghetti.
Cook following the directions on the packet carefully to avoid overcooking.
Drain and dress with the olive oil and the freshly grated cheese.
Chopped parsley may be added if a touch of colour is desired.
Bring a large saucepan of salted water to the boil and add the mixture from the blender.
Bring back to the boil and simmer gently for 15 minutes.
Pour the contents of the saucepan through a fine sieve into another pan and check to make sure that there is enough liquid to cook the pasta.
If not, add more water.
Discard the garlic and chillies.
Bring to the boil again and add the spaghetti.
Cook following the directions on the packet carefully to avoid overcooking.
Drain and dress with the olive oil and the freshly grated cheese.
Chopped parsley may be added if a touch of colour is desired.
Chef
