December 13, 2013

fiery pasta

Fiery Pasta l TWELFTH AVENUE

There is something so comforting about pasta in the winter, don’t you think? I’m never sad to see it go when spring and summer roll around, but it definitely has it’s moment in the winter. I recently visited the sister restaurant of Prasad called Harlow in SE Portland. Both establishments are all-gluten free and mostly vegan, and while I’m not vegan or gluten-free, the menu is fantastic. So fantastic that I had a hard time ordering Friday night and asked the waiter for some help. He told me their mac & cheese was the best vegan and gluten-free mac I would ever had, so I ordered it instantly.

While I definitely wasn’t disappointed, I think there is something to be said for ordering diet-restricted dishes when you aren’t diet-restricted. My girlfriend was the one that pointed it out to me that because I eat dairy and gluten, the vegan and gluten-free mac never had a chance. She made a good point, and left me craving a delicious pasta full of gluten-y goodness.

Pasta l TWELFTH AVENUE

This recipe has been modified from Giada’s recipe here. It’s simple and easy, and I always have the ingredients on hand to make myself a bowl. It’s so incredibly delicious, I can’t even begin to describe. It has the exact right amount of heat while staying balanced with some olive oil, Parmesan and garlic. It’s the kind of pasta I eat standing over the stove, because I can’t wait to sit down and eat it like a normal person.

Fiery Pasta
Serves 4 to 6

INGREDIENTS

1 pound angel hair pasta
1/2 cup chili oil
Coarse sea salt
Dried crushed red pepper flakes
1 clove minced garlic
2/3 cup freshly grated Parmesan

PREPARATION

Bring a large pot of salted water to a boil. Add the angel hair pasta and cook until tender but still firm to the bite, stirring occasionally, about 6 to 8 minutes. Drain, reserving 1 cup of the pasta water.

Combine the oil, crushed red pepper flakes in a heavy small saucepan. Cook over low heat for about 5 minutes. Add garlic and let simmer for another minute, toss with drained pasta and reserved pasta water if necessary.

Season the pasta with salt and red pepper flakes, to taste. Sprinkle with the Parmesan and serve.