Chili on spaghetti? Spaghetti with Chili Agliata

January 23, 2015

If you're from a Mexican American heritage like me, you might have experienced one of your family members... maybe your dad, pour loads of some kind of chili salsa all over your Italian pasta.  It took a while for me to convince my dad to please use the red pepper flakes instead which is what he always would revert to if we were at an Italian restaurant.  Well, GTLF has put to rest any of my doubts about whether or not "chili" and pasta can go together.  And, I've learned that there are many spicy foods in Italian cultural dishes.  GTLF has been a very informative and educational journey for me.

Spaghetti with Chili Agliata

GTLF: Vegetables p 73

6 cloves garlic, peeled

3 slices firm textured white sandwich bread, torn into pieces

1/2 C reduced sodium chicken broth, defatted, or reduced sodium vegetable broth

1 C jarred roasted red peppers, rinsed and drained

1/3 C  coarsely chopped walnuts, toasted

1/4 C packed parsley leaves

2 tsp. mild or medium hot chili powder

3/4 tsp. salt

1/2 tsp. freshly ground black pepper

2 tsp olive oil

1 zucchini, quartered lengthwise and cut into thin slices

1 C chopped fresh tomatoes

8 oz. spaghetti

1. In a small saucepan of boiling water, cook the garlic for 3 minutes to blanch. Drain and let cook. Meanwhile, in a medium bowl, stir together the bread and broth until all the liquid is absorbed. Transfer the bread mixture to a food processor along with the garlic, roasted peppers, walnuts, parsley, chili powder, salt and black pepper and puree until the mixture is smooth. Set aside. 

2. In a large nonstick skillet, heat the oil until hot but ot smoking over medium heat. Add the zucchini and cook, stirring frequently, until the zucchini is softened, about 5 minutes. Add the tomatoes and cook, stirring frequently, until the mixture is slightly thickened, about 5 minutes. Stir in the pepper puree.

3. Meanwhile, in a large pot of boiling water, cook the spaghetti until just tender. Drain well. Add the spaghetti to the sauce and toss well to combine. Place the spaghetti mixture in a large bowl and serve.

Nutritional Information: 10 g fat, 393 calories, 1.2 g sat. fat, 63 g carbohydrate, 12 g protein, 0 mg cholesterol, 704 mg sodium.

TIPS:

1. My dad felt the sauce was a little too dry; I thought it was rich and creamy.  If your tastes are similar to my dad's, you might want to add extra broth after stirring in the puree in step 2.