Spaghetti al Zenzero

Name: Spaghetti al Zenzero
Yield: Serves 4
Cuisine: Italian
Ingredients: 2 tablespoons fresh mint leaves, coarsely chopped; 2 tablespoons fresh basil leaves, coarsely chopped; 6 to 10 cloves garlic, chopped; Generous pinch of hot red pepper flakes; 1 piece fresh ginger, unpeeled, about 5 cm/2 in long, cut into 4 or 5 thin slices; 450 g/1 lb spaghetti; Salt to taste; 100 ml/4 fl oz olive oil

Preparation info

Serves
4

Difficulty
Easy

Appears in

Hot and Spicy

By Marlena Spieler

Published 1985

About

Fragrant fresh ginger and flakes of red chilli along with a hefty dose of garlic hot up this dish of al dente spaghetti. Fresh mint and basil add sweet freshness.

Ingredients

450 g/1 lb spaghetti
6 to 10 cloves garlic, chopped

Europe
Italy
Spicy
Pasta
Vegan
Mediterranean

Method

Boil the spaghetti until al dente. Drain.
Meanwhile, heat the garlic, ginger and red pepper flakes in the olive oil, cooking until the garlic becomes golden around the edges. Do not let it brown.
Remove the ginger slices and toss the spaghetti with the garlic-red pepper mixture. Season with salt to taste and toss with the basil and mint. Serve