What’s cooking? Pasta con aglio, olio e peperoncino

This is a great recipe for the busy holiday season.  It’s quick, simple and tasty.

We often have it if we’re in a rush and don’t have a lot of time to cook.  It’s usually one of those things we decide to make on the spur of the moment.  In fact, the other day, this particular batch was made by O as I was busy feeding Luigi.  It’s always nice when the guys do the cooking, isn’t it?

This recipe makes enough for two people as a main meal (and we had leftovers).  If you’re having other food with it, you can stretch this to four.

Ingredients

200 grams pasta
1/4 cup olive oil
3 cloves garlic – quartered
salt to taste
1/2 tsp ground hot pepper (or cayenne)
1 tsp ground sweet red pepper (paprika)

Directions

Put salted pasta water on to boil.  Heat olive oil in a pan over medium heat.  Add quartered garlic cloves and heat slowly. Turn heat down to low to keep it warm without toasting the garlic.

When the pasta is almost done, add the ground peppers and salt to the oil. You don’t want to cook the ground hot pepper too much because it gets a burnt taste to it.  Once the pasta is done, toss it in the pan with the oil and serve.

To be honest, we add the paprika to give it some extra pepper flavor because I can’t eat too much spicy food.  If I do, Luigi gets cranky.  So, I added the paprika to the recipe for those of you who don’t like very spicy food.

This dish should really be “burn your eyeballs” hot so, if you like your pasta really spicy, eliminate the paprika and use entirely cayenne.  You can add extra hot pepper too (which is what O did because he wanted his spicy).

Now, wasn’t that easy?

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