Spaghetti with Red Chile Flakes
Region: Italy, Campania
Category: Pasta with Vegetables
Season: Any
Difficulty: Easy and Quick

Every time I eat this simple dish that my grandfather’s brother Giuseppe De Ieso was wild about and recommended to me, I marvel since it's really nothing.  Giuseppe told me that it’s very popular in their village of Pago Veiano near Benevento.  Since only three ingredients season the spaghetti they should be very fresh and bright in color.  For bright green, the parsley should be large-leafed Italian parsley, dry before chopping at the last moment and crumble a whole dried chile for bright red.  Serve as a first course followed by Grilled Fillet of Bass if you like.

[photo: Clifford A. Wright]

Yield: Makes 4 servings
Preparation Time: 20 minutes

3/4 pound spaghetti

3 tablespoons finely chopped fresh parsley                   

1/4 cup extra-virgin olive oil

1 dried red chile, crumbled or 1/4 to 1/2 teaspoon red chile flakes, or to taste (see Note)

1. For every pound of pasta, bring 6 quarts of water to a rolling boil over high heat, salt abundantly with up to 1/2 cup of salt, then add the pasta in handfuls.  Cook over high heat, stirring occasionally so the pasta doesn’t stick together, until al dente.  Drain without rinsing.

2. Transfer the pasta to a bowl and toss with the parsley, olive oil, and chile.  Serve immediately.

Variation:  Replace the parsley with fresh oregano.  You can also use garlic.

Note: 

A whole red chile, when crumbed, will be a brighter red than the packaged flakes.

Posted: 12/23/2006