eye can cook: Spaghetti’s skinnier, tastier brother

Posted on Tuesday, October 28, 2008
Written by Noelle Munaretto

This pasta is the perfect treat for hungry partygoers before or after a late night downtown. It’s effortless to make, hearty without being filling, and a definite crowd-pleaser. Spaghettini are thinner and lighter noodles than spaghetti, allowing more of the delicious garlicky, hot-peppery oil to coat the pasta. Try using whole wheat spaghettini to up the health factor.

Trust me — you won’t taste the difference.

200 grams spaghettini
1 tsp. salt
2 1/2 tbsp. olive oil
1 large clove fresh garlic, sliced
1/4 tsp. crushed red pepper flakes
1/4 cup flat leaf parsley, finely chopped

Fill a large pot with water. Bring the water to a boil, then add the salt and the spaghettini. Cook for five minutes or until al dente.

While the pasta is cooking, in a small saucepan heat oil over medium-high heat. When oil is barely sizzling, add garlic and hot pepper flakes.

Turn heat down to low and let the garlic and hot pepper flakes infuse the oil. Be sure not to let the garlic or pepper burn. When pasta is cooked al dente, drain well and return to pot.

Pour oil over pasta and add chopped parsley. Remove garlic pieces and stir to combine.

Serve piping hot, preferably with a large glass of red wine.

Serves 2
Cost per serving: $0.56