Devils Pasta Recipes

DEVIL'S PASTA

Devil's Pasta image

There's many different variations of this, but this is my favourite. It keeps things simple, without a heavy sauce clogging up the pasta. I usually spice it up even more by adding some chopped fresh chili at the end; omit this if you're not up to it! You really have to use dried spaghetti for this recipe, because it needs the time to cook the flavour in, which you wouldn't get with fresh.

Provided by Snowbunny Andorra

Categories One Dish Meal

Time 13m

Yield 2 serving(s)

Number Of Ingredients 7

Ingredients

300 g dried spaghetti
1 cup shaved parmesan cheese
1/2 cup sun-dried tomato packed in oil
8 garlic cloves, sliced
6 dried birds eye chilies
50 ml extra virgin olive oil
1 hot fresh red chili (optional)

Steps:

Place the sliced garlic and the chilies in a pan of COLD, salted water and slowly bring to the boil, covered. Let it boil for five minutes to infuse the flavours.
Add the pasta and cook slowly until al dente.
Drain, and remove the chilies (unless you like the kick of eating them, which can be quite extreme!).
Toss with the olive oil (extra if needed), tomatoes, Parmesan and fresh chili (optional).
Season and serve immediately.

Nutrition Facts : Calories 1171.3, Fat 42.7, SaturatedFat 12.7, Cholesterol 44, Sodium 858.1, Carbohydrate 152.9, Fiber 9.3, Sugar 10.5, Protein 46.4

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