After a heavy Sunday lunch, it’s good to start the week on a lighter- less meaty diet. But because it is winter, you still want your meal to be hearty and warm.
Not everyone is a vegetarian, but taking a break from meat helps to lower cholesterol levels. The idea is for everyone to make a meaningful change to their diets. Try this Spicy Spaghetti with garlic tossed with extra-virgin olive oil.
This also takes a quick and easy 15 minutes to make.

 Ingredients

  • 450 grams spaghetti
  • 1/3 cup good-quality extra-virgin olive oil
  • 1/2 cup bread crumbs
  • 3 cloves of peeled and finely minced garlic
  • 1/2 teaspoon dried red chile pepper flakes, or 1 to 2 dried peperoncini chile peppers, crushed
  • 1/4 cup chopped flat-leaf parsley.

Instructions

In a large covered pot of water over high heat to boil, add salt and the spaghetti and give it a few stirs to keep the pasta from clumping together.
In a separate pan or skillet, heat the olive oil and breadcrumbs over medium heat and toast the crumbs in the oil until browned.
Add the garlic and continue cooking until garlic is just fragrant for one minute. Be careful not to burn the garlic.
Add the red pepper (dried or fresh) and chopped parsley and cook until fragrant. When your pasta is al dente/ not too hard and not too soft drain it, saving a few tablespoons of the cooking water.
Toss the spaghetti with the breadcrumbs mixture evenly coated. Add a little bit of the pasta cooking water, as neuntileded, if the mixture is too dry and bon appetit.

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