Pasta Hot! Hot! Hot!

Pasta Hot! Hot! Hot!

140
Kathleen Novo 0

"Pasta with olive oil sauteed with garlic cloves and crushed red pepper topped with Parmesan."

Ingredients 30 m {{adjustedServings}} servings 561 cals

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 561 kcal
  • 28%
  • Fat:
  • 16.7 g
  • 26%
  • Carbs:
  • 84.8g
  • 27%
  • Protein:
  • 16.7 g
  • 33%
  • Cholesterol:
  • 4 mg
  • 1%
  • Sodium:
  • 84 mg
  • 3%

Based on a 2,000 calorie diet

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Directions

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  1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
  2. In a small saucepan over low heat place olive oil, garlic and peppers and simmer. Pour olive oil mixture over cooked pasta and serve with Parmesan cheese.
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Reviews 140

  1. 175 Ratings

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naples34102
2/28/2011

I grew up with this stuff - it's a dish that's like second nature to most Italians. It's not really all that hot and it really shouldn't be - that's not supposed to be the point. This recipe is wonderful and right on as is, however, mixing in some fresh chopped parsley at the last adds freshness and color. But certainly add the garlic, oil and crushed red pepper to suit your own tastebuds, as Im sure the submitter would agree. Tonight, just for something a little different, I made this in the style of Cacio e Pepe - add some of the reserved pasta cooking water to the cooked spaghetti, then mix in some grated Parmesan or Romano cheese - what you want to achieve is a creamy sauce. If it is too watery, add more cheese - if too dry, add more of that beautiful, starchy pasta cooking water. Just another delicious way to eat basic pasta...

Kristina
4/28/2008

Also known as Spaghetti e Aglio Olio e Peperoncini, this is one of my favorite pasta dishes! I recommend substituting a fresh, thinly-sliced red peperoncini (chili pepper) for the crushed red pepper; adding a few tablespoons of fresh, finely-chopped flat-leaf parsley (also known as Italian parsley); using a good, flavorful brand of olive oil; and using the best Parmigiano-Reggiano you can afford. Add the chili slices for the last minute or so to the hot garlic and oil, and add the chopped parsley when tossing the oil and pasta together. --In the past I have had the opportunity to sample this dish made with dry ingredients. However, preparing this dish with fresh ingredients makes it a stand-alone meal. All you need is a glass of Pinot Grigio and your favorite fresh bread. Mangiare bene!

Jillian
5/1/2009

Wonderful side dish! I used 1/2 lb. of pasta and kept everything else the same. I added 1 Tbsp. of butter, 2 Tbsp. of finely chopped flat leaf parsley and a little salt. It doesn't get much better than this....