Spaghetti with chilli peppers and pine nuts.

By elena antoniou
May 18, 2014
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Author Notes: A recipe given to me by Irini my next door neighbor. The quantity feeds a party of 10.elena antoniou

Serves: 10

For the sauce.

  • 2 pieces Fresh hot red chillis
  • 3/4 cup Olive oil
  • 3 Cloves of garlic
  • 3 Bouillon cubes (e.g Maggie)
  • 1 cup Water

For the Spaghetti

  • 2 packets Spaghetti number 6 or 7
  • 100 grams Toasted pine kernels
  • 1 cup Finely chopped parsley
  1. 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.
  2. 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.
  3. Scatter some parsley in a serving dish, add the spaghetti and the rest of the parley. Scatter the pine nuts on top.

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