Spaghetti for a Rainy Day

[Guest guest]

Okay -- this one called for soooo much olive oil, that I went ahead and adapted

it to cut the oil from 2/3 cup to 1/4 cup. You could use even less if you want

to.

 

 

* Exported from MasterCook *

 

Spaghetti for a Rainy Day

 

Recipe By :Recipes from a Vegetarian Goddess

Serving Size : 4 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 pound Italian spaghetti pasta -- cooked, drained

1/4 cup extra-virgin olive oil

8 cloves garlic -- minced (8 to 10)

1 teaspoon red chili flakes

sea salt

black pepper -- freshly ground

2 tablespoons chopped fresh Italian parsley -- (2 to 3)

 

While the spaghetti is cooking to al dente in salted water, heat the olive oil

gently in a large, wide nonstick skillet over low-medium heat. Stir in the

garlic, chili flakes, sea salt, and ground pepper and gently warm the

seasonings.

 

Drain the pasta and reserve about a half cup of the pasta liquid. Add the pasta

and reserved water into the warm olive oil mixture, add in the chopped parsley,

and toss the spaghetti well to coat it evenly.

 

Serve at once in pasta bowls with slices of warm crusty bread to soak up any

remaining oil and garlic left in your dish ... you won't want to waste a drop!

 

 

- - - - - - - - - - - - - - - - - - -

 

Per Serving (excluding unknown items): 253 Calories; 19g Fat (65.2% calories

from fat); 3g Protein; 20g Carbohydrate; 4g Dietary Fiber; 0mg Cholesterol;

565mg Sodium. Exchanges: 0 Grain(Starch); 4 Vegetable; 4 Fat.

 

NOTES : Stir up some love magic in the kitchen with the fire of chiles and

garlic. This is a simple, satisfying dish sure to heat up your passions on a

rainy

day. Toss in some fresh parsley for luck!

 

Karen's Note: The original recipe called for 2/3 cup (!) of olive oil. I cut

it down to 1/4 cup, but you could try cutting it even further.

Nutr. Assoc. : 5072 0 0 4714 0 0 3394