Thread: Italy In A Dish
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Old 07-06-2009, 02:42 AM   #15
Jigen
 
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SPAGHETTI AGLIO, OLIO E PEPERONCINO (ABRUZZO)

This is one of the most know recipes in the whole Italian kitchen. Originary from the small region in central Italy, it has become one of the most common and most appreciated dishes in our country. Tasty, and very simple to prepare. The sauce will only take 15 minutes to be ready.

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INGREDIENTS (4 portions)
12,5 ounces of Spaghetti
2 big cloves of garlic
3 ounces of olive oil
1/2 hot chili pepper (or more, if you want it hotter. Just, don't overdo it)
a pinch of parsley
salt

PREPARATION:
In a pan, warm the oil and brown (light fire) the sliced garlic and the grinded chili pepper
Once the garlic is brown, salt and turn off the fire
Add the minced parsley
Boil the spaghetti (AL DENTE!!!) and mix them with the sauce.

SUGGESTION: "Scarpetta"
In this case, once you finish the pasta, you'll have a lot of sauce left in your dish. You don't want this to go wasted. "Scarpetta" is an Italian term which litterally means "little shoe". In cooking, "scarpetta" means to dip a piece of bread in the sauce remained in the dish, in order to eat everything you have in the dish.

CALORIES: 480 per serving. With these doses, we have a total of almost 2000 calories. If you want to make the pasta more fattening, just add more oil.

ENJOY.
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