Strangozzi all'olio picante

It is said that the name Strangozzi derives from the Italian "to strangle"!

Strangozzi, sometimes stringozzi, is the pasta local to Trevi.  It is like long thick shoelaces (but tastes much better!)  and is usually used for meatless sauces. If you cannot find strangozzi use tagliatelle instead.

Serves 4

500g. Strangozzi pasta
half a glass of extra virgin olive oil
1 chilli deseeded and finely chopped
2 gloves of garlic, crushed or finely chopped
salt and pepper to taste
parmigiano

Cook the pasta in plenty of salted water until it is ‘al dente’. It should not be over cooked.  Meanwhile in a large saucepan heat the olive oil, add the garlic and chilli. Cook until softened - do not brown. Drain the pasta and add to the oil mixture, season and leave for one or two minutes for the pasta to absorb the flavours then serve. Add the parmigiano to taste.

 

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