Author Notes: A recipe given to me by Irini my next door neighbor. The quantity feeds a party of 10. —elena antoniou
For the sauce.
pieces Fresh hot red chillis
cup Olive oil
Cloves of garlic
Bouillon cubes (e.g Maggie)
For the Spaghetti
packets Spaghetti number 6 or 7
grams Toasted pine kernels
cup Finely chopped parsley
In This Recipe
- Heat the olive oil and fry the garlic and chilli for a minute or two. Add the water and the bouillon, and simmer until you have one cup of liquid.
- Boil the spaghetti 3 minutes less than is indicated on the package, and drain. Keep half a glass of the water. Pour the spaghetti back in the pan and stir in the oil. If a bit dry add the water. Let everything to stand, covered, for 5 minutes.
- Scatter some parsley in a serving dish, add the spaghetti and the rest of the parley. Scatter the pine nuts on top.