“This is a family classic, and it’s one of the most common in Italian cooking. While amazingly simple in its ingredients (and equally simple to prepare), its rustic style makes it great for almost any occasion.”
- 1 pound Severino spaghetti
- ½ cup extra-virgin olive oil
- 1 small dried hot red pepper, crushed
- 4 cloves garlic, mashed
- Bring a large pot of salted water to a boil. In a medium-size skillet, heat the olive oil over medium-high heat and add the red pepper and garlic.
- Cook until just beginning to brown (about 2 minutes), but be careful— garlic is bitter when burned. Add the spaghetti to the boiling water and cook until al dente, 2–3 minutes. Remove the spaghetti with tongs, then toss the oil-and-garlic mixture with the spaghetti in a saucepan and serve immediately in warm bowls. (Serves 4.) Severino Family Tip:We like our garlic mashed. Use the side of a chef’s knife to mash garlic. This allows the full flavor of the garlic to come out and also means the garlic won’t burn as easily when cooking.
Recipes from the Severino family recipe booklet From Our Kitchen to Yours, adapted for Edible Jersey.