Spaghetti with garlic and red chili pepper.
Probably Italy's easiest and most popular pasta dish, «spaghetti aglio, olio e peperoncino» is often made late in the evening and enjoyed among friends after an evening out at the movies, a play, etc.
|160 g||gluten free/wheat free spaghetti|
|1 clove||garlic, crushed|
|1/2||dried chili peppers, minced||0.2 g|
|2 tbsp||olive oil||30 mL|
|1 pinch||salt [optional]||0.2 g|
Before you start
Keep the serving dishes in the oven at the lowest setting so they are warm when you serve. Put a colander in the sink to drain the cooked pasta so that it will be ready when needed.
- To save time, the sauce preparation and the pasta cooking can be done at the same time. Start cooking the pasta.
- Meanwhile, heat the oil in a frying pan over medium-low heat. Sauté the garlic 2-3 min. Pay attention not to let it burn. Add the chili pepper. Add more for extra spiciness.
- Pour the drained spaghetti into the pan and add salt to taste. Serve in the warmed dishes.
Nutrition Facts Table
per 1 serving (90g)
% Daily Value
Servings of Canada's Food Guide1 serving of this recipe is equivalent to :
|Vegetables and Fruits :||0||serving|
|Grain Products :||2 ¼||servings|
|Milk and Alternatives :||0||serving|
|Meat and Alternatives :||0||serving|
ClaimsThis recipe is :
- Free :
- Added Sugar
- Source of :
- Fibre, Iron, Phosphorus, Potassium, Vitamin E, Vitamin K
- Low :