Pasta with Garlic, Olive Oil and Chiles
Note the lack of tomatoes in this pasta. The dish depends heavily upon the flavor of the chiles.
• ¼ cup Olive oil
• 2 small chile pods, red, hot (Thai , Serrano or Birdseye), seeds and stems removed, finely chopped
• ¼ cup finely chopped Italian flat leaf parsley
• 4 to 5 cloves garlic, finely chopped
• 1 pound Spaghetti pasta
• Salt to taste
Heat the olive oil in a large pan and add the chiles, parsley, and garlic. Cook until the garlic is soft.
Meanwhile, in lightly salted water, cook the pasta "al dente," according to instructions on the package.
Strain the pasta well. Add the pasta to the mixture in the pan, mix well and let sit for a few minutes for the flavors to blend. Add salt to taste. Serve hot.