Serves: 4
Total Calories: 594
1 In a skillet large enough to hold the cooked pasta, heat the oil over medium heat. Add the peppers, chiles, and salt. Cook, stirring occasionally, 10 minutes.
2 Stir in the garlic. Cover and cook 10 minutes more or until the peppers are very tender. Remove from the heat and stir in the basil.
3 Bring at least 4 quarts of water to a boil in a large pot. Add 2 tablespoons of salt, then the pasta, gently pushing it down until the pasta is completely covered with water. Stir well. Cook, stirring often, until the spaghetti is al dente, tender yet still firm to the bite. Set aside some of the cooking water. Drain the pasta and add it to the skillet with the sauce.
4 Cook over medium heat, stirring constantly, for 1 minute. Toss well, adding a little of the reserved pasta water. Add the cheese and toss again. Serve immediately.
From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Spaghetti with Peppers, Pecorino, and Basil recipe is from the Cook'n in Italy Cookbook. Download this Cookbook today.
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