A couple of random facts before I begin with the recipe:
- I modified the traditional version with locally available ingredients (read my kitchen) and also because the original can have very strong flavours that doesn’t suit some pallettes
- This is pasta with no cheese for me, though when you do a google you’re sure to find some recipes that serve this with parmesan cheese. I believe that the recipe is best eaten without cheese.
Here’s the recipe:
Prepation time: a few minutes, Cooking time: 10 minutes, Serves: 2-3
- 1/2 a pound of pasta (usually spaghetti or linguine is used in original, approx 200-250 grams)
- 1 clove garlic (the traditional uses 1 clove per person approx)
- 2 tsp chilli peppers
- 6 twigs of Fresh Coriander Leaves (original always uses flat leave parsley)
- 1/4 cup of olive oil (extra virgin)
- 1 tsp sea salt
1. Mince the garlic into tiny cubes. Do not crush using a mortar. The garlic flakes add to the taste.
2. Wash the fresh coriander leaves and roughly chop.
3. If you dont have red chilli peppers, fry two red chillies into little oil and crush to get flakes.
1. Boil water with sea salt. Add the pasta when it reaches boiling point and cook until “al dente“. My check for “al dente” is to cut a small piece of pasta and see if the inside still has a white line.
2 . Drain in a colander.
3. In a large frying pan, saute the garlic on a medium flame with the olive oil. When it turns golden add the chilli pepper. After a few seconds when the garlic starts to brown, add the coriander. The garlic needs to brown but not burn, what you need to get is biscuit like flakes. Also be careful when you put in the coriander leaves, because the heat of the oil by this time will cause it to crackle.
4. Turn off the heat in a couple of seconds.
5. Add the cooked pasta to this sauce and transfer to serving bowl.
I served this pasta with this recipe of Radish Leaves mixed with Curd.
1. Make the garlic and oil sauce while the water is boiling or pasta is cooking. Tranferring the “al dente” pasta immediately to the sauce is always a good idea.
2. Reserve about 1/4 th of a cup of water while draining the pasta. You can add this in if you find the pasta too dry for your taste.