Spaghetti With Chilli Peppers And Pine Nuts.
- For the sauce.
- 2 pieces Fresh hot red chillis
- 3/4 cup Olive oil
- 3 Cloves of garlic
- 3 Bouillon cubes (e.g Maggie)
- 1 cup Water
- For the Spaghetti
- 2 packets Spaghetti number 6 or 7
- 100 grams Toasted pine kernels
- 1 cup Finely chopped parsley
- Heat the olive oil and fry the garlic and chilli for a minute or two. Add the water and the bouillon, and simmer until you have one cup of liquid.
- Boil the spaghetti 3 minutes less than is indicated on the package, and drain. Keep half a glass of the water. Pour the spaghetti back in the pan and stir in the oil. If a bit dry add the water. Let everything to stand, covered, for 5 minutes.
- Scatter some parsley in a serving dish, add the spaghetti and the rest of the parley. Scatter the pine nuts on top.
hot red chillis, olive oil, garlic, maggie, water, packets, pine kernels, parsley
Taken from food52.com/recipes/28528-spaghetti-with-chilli-peppers-and-pine-nuts (may not work)