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Pasta with Fresh Chili and Herbs Recipe

Cookstr
Course: Main Course, Side Dish
Total Time: Under 30 Minutes
Skill Level: Easy
Cost: Inexpensive
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 Pasta with Fresh Chili and Herbs

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Yield: Serves 4

INGREDIENTS
  • 1 pound 2 ounces long pasta, such as fettucine
  • ½ cup olive oil
  • 5 garlic cloves, finely chopped
  • 3–4 fresh small red chilies, seeded and finely sliced
  • 4 anchovies, finely chopped
  • 1 large handful Italian parsley, roughly chopped
  • 1 small handful oregano, finely chopped
  • 1 small handful basil, chopped
  • 2 tablespoons lemon juice
  • Shaved Parmesan cheese, to serve

Directions

Bring a large saucepan of salted water to a boil. Cook the pasta until al dente, then drain. Meanwhile, put the olive oil, garlic, chili, and anchovies in a small saucepan over low heat and cook, stirring, for 10 minutes, or until the garlic is lightly golden. Remove from the heat.

Add the oil mixture to the drained pasta with the parsley, oregano, basil, and lemon juice. Toss to combine. Season to taste and serve with shaved Parmesan.


© 2008 Murdoch Books

Editor's Note

Nutritional information does not include salt or shaved parmesan cheese.

NUTRITIONAL INFORMATION

Nutrients per serving (% daily value)

738kcal (37%)
63mg (6%)
56mg (93%)
30mcg RAE (1%)
459mg
82mg
19g
5g
5g
99g
3mg (1%)
160mg (7%)
4g (21%)
30g (45%)
5mg (29%)
FROM THE KITCHEN OF...

Author

jane-lawson

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