Spaghettini with chilli and parsley from rome (region of lazio)
Savor the flavors of Rome with our Spaghettini with Chili and Parsley from the Lazio region. This simple yet delicious Italian pasta dish features tender spaghettini tossed in aromatic olive oil, garlic, and red hot chili peppers, balanced with fresh arugula and a generous sprinkle of grated parmesan cheese. Perfect for a quick, spicy, and flavorful meal!
- 27 Apr 2024
- Cook time 10 min
- Prep time 10 min
- 4 Servings
- 6 Ingredients
Spaghettini with chilli and parsley is a classic dish from the Lazio region of Italy, known for its simplicity and robust flavors. This dish highlights the harmonious combination of garlic, chili peppers, and fresh parsley with delicate spaghettini pasta. Whether you're looking for a quick weeknight dinner or an elegant dish to serve guests, this recipe is sure to impress.
Ingredients:
Instructions:
- Bring a large pot of salted water to a boil.
- Add the spaghettini pasta and cook according to package instructions until al dente.
- Reserve about 1 cup of pasta water, then drain the pasta.
- While the pasta is cooking, heat the olive oil in a large skillet over medium heat.
- Add the sliced garlic and chopped chili peppers to the hot oil.
- Sauté them for about 2-3 minutes, or until the garlic turns golden brown and the chili peppers soften. Be careful not to burn the garlic.
- Add the cooked, drained pasta to the skillet with the garlic and chili mixture.
- Toss well to coat the pasta in the flavored oil.
- If the pasta looks too dry, add some of the reserved pasta water a little at a time until the desired consistency is achieved.
- Remove the skillet from the heat.
- Stir in the fresh arugula until it is slightly wilted and well combined with the pasta.
- Plate the pasta and sprinkle generously with the grated Parmesan cheese.
- Optionally, add an extra drizzle of olive oil on top before serving.
- Serve immediately while hot. Enjoy your flavorful Spaghettini with Chilli and Parsley!
Tips:
- Ensure your pasta is cooked al dente for the best texture.
- Use high-quality extra virgin olive oil to enhance the flavors of the dish.
- Remove seeds from the chili peppers if you prefer a milder taste.
- Reserve some pasta water to adjust the consistency of the sauce if needed.
- Add the garlic towards the end of the cooking process to avoid burning and enhance its flavor.
This Spaghettini with chilli and parsley is a delightful fusion of flavors that is perfect for any occasion. The spiciness of the chili, the freshness of the parsley, and the savory taste of Parmesan cheese blend wonderfully with the pasta, making it a truly memorable dish. Enjoy it with a glass of white wine for a complete Italian dining experience.
| Nutrition Facts | |
|---|---|
| Serving Size | 190 grams |
| Energy | |
| Calories 520kcal | 21% |
| Protein | |
| Protein 22g | 14% |
| Carbohydrates | |
| Carbohydrates 90g | 26% |
| Fiber 4.21g | 11% |
| Sugar 4.42g | 4% |
| Fat | |
| Fat 27g | 32% |
| Saturated 6g | 21% |
| Cholesterol 18mg | - |
| Vitamins | |
| Vitamin A 70ug | 8% |
| Choline 24mg | 5% |
| Vitamin B1 1.04mg | 87% |
| Vitamin B2 0.55mg | 43% |
| Vitamin B3 8mg | 53% |
| Vitamin B6 0.31mg | 18% |
| Vitamin B9 290ug | 72% |
| Vitamin B12 0.27ug | 11% |
| Vitamin C 30mg | 35% |
| Vitamin E 0.43mg | 3% |
| Vitamin K 20ug | 16% |
| Minerals | |
| Calcium, Ca 230mg | 18% |
| Copper, Cu 0.38mg | 0% |
| Iron, Fe 4.28mg | 39% |
| Magnesium, Mg 80mg | 19% |
| Phosphorus, P 360mg | 29% |
| Potassium, K 420mg | 12% |
| Selenium, Se 80ug | 144% |
| Sodium, Na 360mg | 24% |
| Zinc, Zn 2.60mg | 24% |
| Water | |
| Water 50g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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