Last updated on May 11th, 2017 at 01:32 pm
|We found this recipe ( and by we I do mean kent) inan issue of Food and Drink from the LCBO, seriously the best magazine out there. I have used several recipes like my Bourbon Chocolate Mousse or the Bailey’s Irish Creme Mousse. ( I do desserts, Kent does the meals, is that not a perfect partnership)
1 head of garlic
1 sweet red pepper
2/3 to a whole hot red pepper, such as Serrano
¼ cup (50 mL) olive oil
7 oz (200 g) spaghettini
Freshly ground pepper
1. Bring a large pot of water to a boil. Meanwhile separate and peel the garlic cloves. Slice them thinly, then set aside. Seed, and then dice both of the peppers.
2. In a large skillet, heat the oil; add the peppers and cook, stirring until the peppers have softened, about 5 minutes. Reduce the heat to medium-low and add the garlic. Cook the garlic, stirring for about 10 minutes or until the garlic caramelizes.
3. Add a generous amount of salt to the boiling water, then cook the spaghettini until al dente. Drain and toss with pepper and garlic mixture, season and add a little more olive oil if necessary.