One of the 2 ways that my dear husband likes to have spaghetti. He has a thing against tomatoes. Go figure–in Spain. Particularly the Canary Islands. Where tomatoes are one of the principal export crops. And the fun things you can *do* with tomatoes….like the Tomatina festival in Valencia…. :P hehe Anyway…I digress. The topic was GARLIC spaghetti. Yes, those caps are on purpose. Lots of garlic and a bit of spicy cayenne…simple but flavorful.
1 pound (400 grams) spaghetti
1/2 cup extra virgin olive oil
7-8 cloves garlic (or more), thinly sliced
4-5 dried cayennes (the tiny ones)
chopped parsley to taste
salt to taste
Prepare pasta according to package directions.
Meanwhile, sautee the garlic and cayenne over medium heat until garlic is *just* golden.
Add parsley near the end of cooking and season with salt.
Pour garlic and cayenne infused oil over pasta and stir to coat.
Allow to sit for about 30 minutes, until flavor melds with pasta.
This is one of those dishes that is even better the next day….feel free to play with the ingredients…I like to add some shrimp, zucchini and parmesan to mine.