This is honestly my very favourite pasta and it’s so fricking simple to make! Many years ago I lived in Japan and, conveniently, there was the most delicious Italian eatery right across the street from my apartment. This was my go-to order and any time I decided to branch out and try something else, I regretted it. Until this day, I haven’t found anything that beats the taste of this combination of pasta, olive oil, garlic, salt and hot peppers.
A few days ago I went to our local produce stand to pick up a few things and they only sold these tiny red peppers in huge bags. I only needed 3.. so with an almost full bag to use up, we have been making and eating this all week:) I can’t say I mind.
Hope you love this as much as we do!
Prepare your ingredients. Cook your pasta as per package instructions.
While it’s cooking heat a large skillet over low to medium heat. Once pan is hot add your olive oil and allow it to heat. Add your sliced garlic and sauté for 2-4 minutes (depending on the pan and how high your heat is) until golden brown. Be careful the garlic does not burn.
Add your diced red peppers and salt and give it a quick stir. Remove from heat.
Reserve 1/2 cup of your pasta water and drain the pasta. Add the drained pasta with the 1/2 cup of reserved water to the skillet and using tongs, stir to combine. Add chopped parsley and stir again. Add pepper and vegan parmesan cheese (optional).
Serve into individual portions and enjoy!
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- 500 g (about a lb) dried spaghetti
- ½ cup olive oil
- 8 cloves of garlic sliced thinly
- 3 small hot red peppers (more or less to taste) diced
- ¾ tsp salt
- ½ cup pasta water
- ¼ cup firmly packed fresh parsley, chopped
- freshly ground black pepper to taste
- vegan parmesan (optional)
- Cook your pasta as per package instructions.
- While it's cooking heat a large skillet over low to medium heat.
- Once pan is hot add your olive oil and allow it to heat.
- Add your sliced garlic and sauté for 2-4 minutes (depending on the pan and how high your heat is) until golden brown. Be careful it does not burn.
- Add your diced red peppers and salt and give it a quick stir. Remove from heat.
- Reserve ½ cup of your pasta water and drain the pasta.
- Add the drained pasta with the ½ cup of reserved water to the skillet and using tongs, stir to combine.
- Add chopped parsley and stir again.
- Add pepper and vegan parmesan cheese to the pot or to individual servings (optional).
- Serve!
Omg awesome