Chile Blast Off Spaghetti

2014-09-29 12.37.16 Every once in a while I’m eating alone and I’m not testing recipes and I consider going out for a pizza or something similar.  Then I am suddenly overcome with the desire to eat something very specific–a craving– that I simply must satisfy that very moment for dinner.  This happened the other night mostly because my de arbol chile plant is producing like crazy and even though it’s in a pot, and little, I still have more chiles than I can possibly use.

One of the criteria for these kinds of alone dinners is that they must cook very quickly as the whole point is to avoid feeling like its work and going out for a bite instead. In my latest instance I happened to have an exactly measured portion of linguine that I hadn’t used for a planned recipe test. I got the water boiling for the pasta and in a small nonstick pan I heated some extra-virgin olive oil over medium heat with one small finely chopped garlic clove and with six small fresh and bright red de arbol chiles.  I sauteed the two until sizzling and the garlic was distinctly fragrant in a few minutes.  At this point I thought of adding other things but decided against it.  The linguine finished cooking and I transferred it to the pan with the chiles and tossed a few times over medium heat and slid it out into a bowl.  I could have sprinkle Parmesan cheese and parsley on top but rather just ate it.  How very nice  All in all about 15 to 20 minutes including bring the water to a boil.

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