Try this Spaghetti Con Aglio, Habenero E Olio recipe, or contribute your own.
Suggest a better descriptionSince this list is read by people using varying types of weights & measures, I shall use the intuitive method. For two people; Total cooking time is about 10-15 minutes (you can do all the prepAration while the pasta is cooking) Cook the spaghetti until just before it is done. Drain. Heat the oil in a frying pan, add the garlic, stir a little, then add the chopped habenero. Take the pan off the heat & throw the spaghetti in (this stops it splattering too much). Return to the heat & cook gently for a minute or so. Add the parsley, season with salt & black pepper, and serve with the cheese on top (or add at the table - natch). You can vary the amount or type of peppers you use (you could, for example, use red Scotch Bonnets!) Red is best as the fiery flecks look good against the white & green speckled pasta. Serve with a green salad & a robust dry white wine - chilled. Posted to CHILE-HEADS DIGEST by Paul Richards
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Serving Size: 1 Serving (62g) | ||
Recipe Makes: 2 | ||
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Calories: 142 | ||
Calories from Fat: 123 (87%) | ||
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Amt Per Serving | % DV | |
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Total Fat 13.7g | 18 % | |
Saturated Fat 1.9g | 9 % | |
Monounsaturated Fat 9.9g | ||
Polyunsanturated Fat 1.5g | ||
Cholesterol 0mg | 0 % | |
Sodium 4.9mg | 0 % | |
Potassium 160.2mg | 4 % | |
Total Carbohydrate 5.1g | 2 % | |
Dietary Fiber 0.8g | 3 % | |
Sugars, other 4.3g | ||
Protein 1.1g | 2 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 142
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