April 28, 2011

Fettuccine with Olive Oil, Garlic, and Red Pepper Flakes

I am a big fan of pasta and olive oil thanks to my Italian mama. Many nights our plates would have a side dish of pasta noodles drizzled with olive oil. It is a comfort food of mine since it immediately transports me back to my mama's table.

This recipe is quick and simple. It makes for a perfect weeknight meal and even for a "Meatless Monday" like our family enjoyed with a side of fresh green beans.

The garlic and red pepper flakes get infused into the olive and then tossed into the pasta with a sprinkling of parmesan cheese and parsley. This pasta packs a heat kick. If you are not a fan of spicy then I would recommend adjusting the red pepper flake amount to your liking.

MyRecipes.com and Cooking Light, April 2011
Makes 4 servings

Stars of the Show:
  • 1/4 cup olive oil, divided - I used half this amount and didn't drizzle the remaining amount over the pasta. I felt it would make it too oily.
  • 3 garlic cloves, minced
  • 1/2 tsp crushed red pepper flakes - This amount makes for quite a spicy kick. Adjust to your liking.
  • enough water for boiling fettuccine
  • 3 1/4 tsp salt, divided - I only used enough salt for salting the boiling water the noodles cooked in. I decided not to add any extra salt to the pasta since parmesan cheese has a salty bite.
  • 8 oz uncooked fettuccine
  • 1/2 cup (2 oz) grated Parmesan cheese
  • 1/3 cup coarsely chopped fresh flat-leaf parsley - I used dried parsley since that was what I had on hand.
And Action:

Heat a large skillet over medium-high heat. Add 2 tbsp of olive oil and the garlic. Stir constantly for 30 seconds, stir in the red pepper flakes and then remove from heat.

Prepare pasta according to package directions. Drain over a large bowl and reserve 1/2 cup of the liquid. Add the pasta, cooking liquid, and salt (optional) to the garlic mixture. Toss to combine well. Add the parmesan cheese and parsley. Drizzle the pasta with remaining olive oil if desired.

Nutritional Information Per Serving:
Calories: 397
Fat: 19g
Saturated fat: 4.6g
Monounsaturated fat: 11.3g
Polyunsaturated fat: 2.5g
Protein: 13.2g
Carbohydrate: 44g
Fiber: 2.1g
Cholesterol: 12mg
Iron: 2.4mg
Sodium: 559mg
Calcium: 180mg

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Ellie said...

So simple yet my favorite meal. I eat this at least once a week!!! :)

Pretend Chef said...

Ellie - I can see why you eat this often. It is so simple yet delicious.

Ang said...

I could eat pasta every day if I wasn't so worried about the carb overload. This is truly perfection on a plate. My kind of meal. Simple!

Kelly said...

Mmm this sounds absolutely delicious and so simple! Loving your site, glad to be your new follower! :)

The Country Cook said...

I love, love, love simple recipes like this. It just seems to taste better!! Love this!

Pretend Chef said...

Ang - I too could eat pasta everyday. Thankfully this was a Cooking Light recipe!

Kelly - I am so happy to have you as a new follower! Thank you so much! Looking forward to checking out your site as well.

Brandie - Very simple to put this together!

Lisa said...

I love food with a spicy kick. Looks great to me.

Evan @swEEts said...

So simple and I'm sure equally delicious! I love easy pasta dishes!

Pretend Chef said...

Lisa - Mr. Sideline Chef who can handle a lot of heat told me it was spicy. That is a good sign when feeding him. We like it spicy!

Evan - Me too!

Lindsey @ Gingerbread Bagels said...

I love how simple this dish is yet it looks so flavorful! I'll have to try this out. :)

Jeanette said...

What a nice light meatless dish, easy too - perfect for a quick and easy dinner!

Pretend Chef said...

Lindsey - You will love how little effort goes into making this for the flavor punch.

Jeanette - I thought it was perfect for "Meatless Monday".

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