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Spaghetti Indiavolati Recipe
|Garlic||6 Clove (30 gm)|
|Hot chili peppers||2 Small|
|Olive oil||50 Milliliter (3 Tablespoons)|
|Freshly grated parmesan cheese||2 Ounce (50 Gram / Generous 1/2 Cup)|
Serving size: Complete recipe
Calories 2314 Calories from Fat 639
% Daily Value*
Total Fat 73 g111.9%
Saturated Fat 17.9 g89.6%
Trans Fat 0 g
Cholesterol 49.9 mg
Sodium 1297.8 mg54.1%
Total Carbohydrates 353 g117.8%
Dietary Fiber 0.78 g3.1%
Sugars 1.3 g
Protein 90 g180.5%
Vitamin A 7.4% Vitamin C 56%
Calcium 86.7% Iron 99.4%
*Based on a 2000 Calorie diet
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.