Two things you should know about me: I like Italian food, and I like spicy food. Both things in one dish? Yes, please.
This recipe is based off of a recipe I saw in Bon Appétit Magazine which highlighted Calabrian peppers. These are a VERY spicy type of pepper that you can find in Italian markets. If you have trouble finding it, you can substitute chiles de árbol.
This dish looks simple, but packs a garlicky, fiery punch. It’s SO good. Unfortunately, Keith said it looked kind of plain in the shot, so as a bonus, I will present, after the recipe, Devo and Butters eating spaghetti.
Spaghetti with Blackened Garlic and Calabrian Peppers
|8 ounces spaghetti
3 tablespoons vegetable oil
1 tablespoon extra-virgin olive oil
|3 large garlic cloves, crushed
3 dried Calabrian peppers (or chiles de árbol)
Parmela Parmesan cheese
Generously salt water. Cook pasta until just al dente. Before pouring out pasta, remove 1/2 cup of the salted cooking water and set aside.
Meanwhile, heat both oils and garlic in a large heavy deep skillet over medium heat, stirring occasionally, until garlic is almost blackened all over, 7–9 minutes (the long cooking time deepens the flavor).
Tear peppers in half; add seeds and pods to skillet. Turn off heat once chiles are added; the seeds should be light brown. Discard garlic and pods, leaving seeds in oil.
Add pasta to oil and add salted cooking water. Reheat over medium heat and cook, stirring, until most of water is evaporated into the pasta.
Serve pasta garnished with Parmela.
And now, as promised, bonus pictures of puppies.
Look at Devo’s tongue!!
ERMAHGERD! It’s just like Lady and the Tramp.
Butters looks a little crazed here.
Spaghetti action shot!!