Tuesday, June 19, 2007

Pasta Al Ajillo With Parmigiano Reggiano

Pasta Al Ajillo With Parmigiano Reggiano
Serves 4
By Anthony Bombaci

¼ cup extra virgin olive oil
1 head garlic, thinly sliced
2 dried cayenne chilies, crumbled with your fingers
1 pound angel hair pasta
Fine sea salt and black pepper
¼ cup grated Parmigiano Reggiano cheese  


Heat oil in a pot large enough to hold the pasta. Add the garlic and cook about 30 seconds. Add the chilies and remove from heat.

Bring a large pot of salted water to boil. Add pasta and cook about 4 minutes for al dente. Strain, reserving the cooking water.

Add the pasta to the garlic-chili mixture and cook over high heat. Add just enough of the reserved pasta cooking water to emulsify the mixture, about 1 to 2 cups. Season lightly with salt and pepper and top with the cheese.

   Adapted by StarChefs.com

  Yield: 4 Servings

Prep time: 5 minutes

Cook time: 12 minutes

  Round Out the Meal:
With a tossed green salad.

  Kid Friendly:
Omit the chilies.

  Wine Pairing:
A Pinot Noir.

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