GARLIC-CHILI OIL SPAGHETTINI

My Cellar

Serves 4

GARLIC-CHILI OIL:

6 large garlic cloves, peeled (preferably Russian garlic, if available)

2 hot red chili peppers, halved

1½ cups (375 ml) extra-virgin olive oil

SAUCE:

⅓ cup (75 ml) Garlic-Chili Oil

6 garlic cloves, slivered

½ yellow onion, finely diced

2 hot red chili peppers, cored, seeded and minced

1 tsp (5 ml) chicken bouillon concentrate diluted in ½ cup (125 ml) hot water

3 tomatoes, diced

2 tsp (10 ml) tomato paste

½ cup (125 ml) fresh basil, chopped, plus extra for garnish

¼ cup (60 ml) fresh oregano, chopped

¼ cup (60 ml) fresh parsley, chopped

salt, to taste and for salting boiling water

1 lb (500 g) spaghettini pasta

freshly shaved Parmesan, for garnish

fresh sprigs of basil, for garnish

freshly ground black pepper, to taste

To Make GARLIC-CHILI OIL: In a saucepan, combine peeled garlic and whole chili peppers with olive oil. Bring to a boil, then reduce heat to low and simmer for 5 minutes or until garlic slowly turns golden.
Remove from heat and cool to room temperature.
When cool enough to handle transfer mixture along with chilies and garlic to a bottle and seal. Refrigerate until ready to use
When ready to make Sauce, heat ⅓ cup (75 ml) Garlic-Chili Oil in a mediumsized, heavy-bottomed saucepan just until almost warm. Add garlic, onion and hot peppers and simmer with oil bubbles breaking the surface. You want to cook the onion and garlic, not fry it.
When it has softened, add diluted chicken concentrate and continue to cook over medium-low heat for 5 minutes for flavours to blend.
Add tomatoes, tomato paste and fresh herbs and continue to simmer until flavours have blended and tomatoes are soft. Add salt to taste. Set aside to keep warm while cooking pasta.
Bring a large saucepan of salted water to a boil. Add pasta and cook until al denté or tender to the bite. Drain thoroughly but do not rinse. Return to saucepan and add sauce. Toss together.
Using a pair of tongs, twirl a serving of spaghettini onto serving dishes. Sprinkle with fresh Parmesan and a sprig of fresh basil. Add pepper to taste.