Pasta Day: Rigatoni With Olive Oil And Hot Red Pepper Flakes

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* Exported from MasterCook *

 

Rigatoni With Olive Oil And Hot Red Pepper Flakes

 

Recipe By : Pasta for all Seasons, Robin Robertson, page 6

Serving Size : 4 Preparation Time :0:00

Categories : Pasta, Couscous, Etc. Side Dishes

 

Amount Measure Ingredient -- Preparation Method

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1 pound rigatoni

1/2 cup extra-virgin olive oil

2 large garlic cloves -- finely minced

3/4 teaspoon hot red pepper flakes -- or to taste

2 tablespoons minced fresh flat-leaf parsley

salt

freshly grated Parmesan cheese

OR soy Parmesan cheese

 

A spicy variation on the classic aglio e olio. You can alter the amount of

red pepper flakes according to personal preference. Flat-leaf parsley,

which is more flavorful than the curly variety; is traditionally used in

Italian cooking.

 

Cook the rigatoni in a large pot of salted boiling water, stirring

occasionally, until it is al dente, about 8 to 10 minutes. While the pasta

is cooking, heat 1/4 cup of the olive oil in a small skillet over medium

heat. Add the garlic and cook until soft and fragrant, about 1 minute. Be

careful not to brown the garlic. Stir in the red pepper flakes and set

aside. When the pasta is cooked, drain it and place in a serving

bowl. Add the garlic sauce, the remaining 1/4 cup of olive oil, the

parsley, and salt to taste. Toss well and serve immediately, passing a

bowl of grated cheese at the table, if you like.

 

Serves 4

 

Other pasta choices: I chose the chewy rigatoni to help tone down the heat

from the red pepper, but if saving time is important, use any of the thin

or fresh pasta varieties.

 

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