Sunday, August 8, 2010

Fiery Angel Hair Pasta

I am always looking for ways to spice up my life.

Yup.  I really said that.

This pasta is great for a quick dinner.  It is not only vegetarian, but it also has no vegetables.  Pasta-tarian?  Probably not the best dietary lifestyle choice, but definitely a good dinner choice.  This would be great with a nice salad.  We had smoothies with ours.  I would say that this is not that spicy.  Mild.  But I still love that Giada named it Fiery.    

Fiery Angel Hair Pasta
by Giada De Laurentiis via Food Network

1 pound angel hair pasta
1/2 cup Chili Oil, recipe follows
1/2 cup chopped fresh Italian parsley leaves
1 lemon, juiced
2 tablespoons lemon zest
Coarse sea salt
Dried crushed red pepper flakes
1/2 teaspoon grated lemon peel, optional
2/3 cup freshly grated Parmesan

Bring a large pot of salted water to a boil. Add the angel hair pasta and cook until tender but still firm to the bite, stirring occasionally, about 6 to 8 minutes. Drain, reserving 1 cup of the pasta water.

Stir the oil, parsley, lemon juice and lemon peel in a large serving bowl. Add the cooked pasta and toss with enough reserved pasta water, 1/4 cup at a time, to moisten. Season the pasta with salt and red pepper flakes, to taste. Sprinkle
grated lemon peel over pasta for extra flavor and texture. Sprinkle with the Parmesan and serve.

(Servings: 4, Prep time: 20 min., Cook time: 15 min., Difficulty: Easy)

Chili Oil

2 cups olive oil
4 teaspoons dried crushed red pepper flakes

Combine the oil and crushed red pepper flakes in a heavy small saucepan. Cook over low heat until a thermometer inserted into the oil registers 180 degrees F, about 5 minutes.

Remove from heat. Cool to room temperature, about 2 hours. Transfer the oil and pepper flakes to a 4-ounce bottle. Seal the lid. Refrigerate up to 1 month.

Yield: 2 cups

1 comment:

  1. I could eat red pepper flakes by the tablespoon...I adore all things spicy and I'm sure I would love this! Thanks for sharing!