Author Notes
A recipe given to me by Irini my next door neighbor. The quantity feeds a party of 10. —elena antoniou
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Ingredients
- For the sauce.
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2 pieces
Fresh hot red chillis
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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
Directions
-
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.
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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.
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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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