Wednesday, November 3, 2010

Peperoncino - Vegan

This has been one of my favorite pasta dishes for many years, and it happens to be one of the easiest and cheapest meals to cook. It only requires five ingredients from your pantry!

What goes in your body (4-6 vegan):
  • One bag of whole wheat spaghetti
  • 1/3 cups of extra virgin olive oil
  • 8 cloves of garlic, thinly sliced
  • 4 dried red chili pepper
  • Salt to taste

You are going to:
  1. In a large pot, boil water and cook spaghetti according to the instructions on the package.
  2. Meanwhile, heat olive oil over medium heat in a large pan.
  3. Cook garlic in heated oil until crisp and golden.
  4. Using kitchen scissors, cut red chili pepper into small rings, add them to the pan and cook for a minutes. Turn off the heat.
  5. Drain spaghetti, add to the pan along with salt and mix well with oil.
  6. Serve immediately. 

Secrets from the chef:
  • You can use more (or less) garlic depending on your perferences.
  • To make it less spicy, de-seed chili before cutting.
  • Please be careful not to overcook garlic to avoid bitter taste to develop.
  • I usually serve it with fresh green salad. 
Bon appétit! 

No comments:

Post a Comment