Spaghetti with Garlic Oil and Chili

(Spaghetti Aglio, Olio e Peperoncino)

This dish was inspired by one of my favorites from Luigi's Restaurant in Slippery Rock, PA. If a dish has garlic, I am intrigued. Heck - you can never have too much of the stuff. Take that as a warning all vampires and people with sensitive noses, I am chowing down the stinky cloves with joy!

Spaghetti with Garlic Oil and Chili

1/3 cup Canola/Extra Virgin Olive Oil mix
3 cloves Garlic sliced
5 cloves Garlic minced
2 dried Chile de Arbol peppers chopped
1/2 teaspoon Kosher Salt
1 pound spaghetti, cooked al dente

Over medium low heat saute sliced garlic and chile in oil, adding minced garlic and salt at the end. Be sure not to over cook the garlic, it should just be starting to get a nice warm gold color. Remove from heat. Toss hot cooked pasta into the garlic oil. Garnish with Parmesan. I find that the whole wheat pasta seems to absorb the flavor better than regular pasta. It doesn't get as slippery either, and it is especially good left over and reheated. Either way, it is a tasty treat!

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