spaghetti with spicy oil

spaghetti all’olio piccante

TOTAL TIME: 20 minutes

MAKES: 2 servings

Though the pasta looks pretty served over garden ripe tomatoes, it's tasty on its own as well.

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Ingredients

Salt
4 ounces spaghetti
3 tablespoons extra-virgin olive oil plus more for drizzling
3 tablespoons finely chopped flat-leaf parsley
1 small whole dried red chile, crumbled or 1/4 to 1/2 tsp. crushed red pepper flakes
1/4 teaspoon finely chopped fresh thyme or pinch dried thyme
Freshly ground black pepper
2 small ripe tomatoes, quartered (optional)

Instructions

Bring a large pot of salted water to boil. Add spaghetti and cook until al dente.

Meanwhile, combine oil, parsley, chile, thyme and pinch salt and pepper in a small saucepan. Gently heat over very low heat, stirring occasionally, until oil is fragrant and flavored, 3 to 5 minutes (do not boil). Remove from heat.

Drain pasta and transfer to a large bowl; add warm oil and toss to combine. Season with salt. Serve atop tomato pieces, if you like, drizzled with oil and sprinkled with pepper.

May 2009