Spaghetti with Garlic, Hot Pepper and Parsley

Discussion in 'Recipes' started by joe george, Feb 17, 2010.

  1. joe george

    joe george

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    Professional Chef
    3/4 pound dried spaghetti
    1/2 cup virgin olive oil
    1 tablespoon minced garlic
    1/2 teaspoon crushed hot pepper flakes
    1/4 teaspoon salt
    1 cup chicken broth
    1/4 cup chopped flatleaf parsley
    2 tablespoon grated Pecorino Romano cheese


    1. Cook the spaghetti and drain it.
    2. Heat the olive oil in a heavy skillet along with the garlic, hot pepper flakes and salt. When the garlic just starts to change color add the chicken broth.
    3. Cook the broth for about 5 minutes, or until it is reduced by half.
    4. Stir in the cooked spaghetti, parsley, and cheese.
    5. Toss the spaghetti until thoroughly coated. Serve hot or cold.