This is my solar twist on one of the simplest classic Italian pasta recipes. In Italy “spaghetti al aglio, olio, e pepperoncino” is often prepared as a midnight snack. I no longer stay up late enough for to indulge in late night eating, but often prepare it as a side for grilled fish or chicken.
Traditionally, the garlic and red pepper is sauteed in the olive oil and then tossed with the pasta. My version uses solar roasted garlic. Roasted garlic has a mellower flavor and eliminated the need to heat the oil. And unheated oil is both healthier and tastier. I also add parsley for a little color and extra taste.
Both the traditional garlic, oil, and red pepper pasta and mine are served without cheese. If you just can’t imagine spaghetti with no cheese I recommend Romano as opposed to Parmesan.
Sun Oven Roasted Garlic Oil and Hot Pepper Sauce
1 head Sun Oven roasted garlic
2 tablespoons olive oil
1/2 teaspoon red pepper flakes, toasted
1/4 cup flat leaf parsley, chopped
1 pound whole wheat thin spaghetti, cooked according to the package instructions
reserved cooking water from the pasta*
To toast the red pepper flakes put them in a small, dark pan and place it in the Sun Oven for about 5 minutes or on the stove over a medium high heat for about 2 minutes. Squeeze the roasted garlic into a large bowl. Stir in the oil, toasted pepper flakes, and chopped parsley. If needed, stir in some of the pasta cooking water, a teaspoon full at a time, to reach a creamy consistency. Add the drained spaghetti to the bowl, tossing to coat. Serve immediately.
makes 4 to 6 servings
*put a glass measuring cup in the colander to help you remember to save some of the cooking water. Before I learned this trick I’d almost always forget.