Yes, you read that right: Sriracha Spaghettini.
Sriracha might just be my favorite condiment ever. And spaghettini? Well you know that I love me some pasta. And little baby teeny versions of anything. (I giggle just by saying spaghettini because it sounds so cute!) I know that sriracha is a strong flavor already, so I decided to create a simple, no-fuss meal that highlights the spice. And Sriracha Spaghettini Aglio Olio was born.
The sriracha spaghettini was my latest discovery at the Charles Square Farmers Market last week. I noticed that the Valicenti Organico (their website is gimmiespaghetti.com) stand was giving away little samples of pasta with “red gravy” and I immediately “gravy-tated” towards it (hah!)…
And like a bull zeroing on the matador, I knew I had to try that gorgeous red pasta. I was so excited when the owner of the stall, chef David Valicenti, told me that it was sriracha spaghettini. He said he just tried making sriracha pasta on a whim but now he just can’t stop. I totally understand. I bought a 12-ounce pack of the fresh pasta for $7.
These are my building blocks for easy pasta dishes.
Fresh pasta cooks in abut two minutes, so I cooked the spaghettini as I was working on the sauce.
This dish combines some of my very favorite things in one bowl. The sriracha adds a unique Asian flavor to the classic Italian preparation. The fresh mozzarella tempers the saltiness from the anchovies and the spice from the pasta. And the garlic infused oil just melds everything together wonderfully.
Sriracha Spaghettini Aglio Olio
12 oz sriracha spaghettini (or any other flavored pasta of your choice)
1/4 cup extra virgin olive oil
1 can anchovies
1/2 teaspoon crushed red pepper flakes
4 large cloves garlic
salt and pepper to taste
fresh mozzarella cheese for topping
1/4 cup finely chopped flat leaf parsley (or 1 tablespoon dried parsley, which is what I had on hand)
Heat the olive oil in a large skillet over medium-high heat. Add anchovies, garlic, and red pepper flakes. Break up the anchovies anchovies with a wooden spoon until they melt into the oil and garlic mixture.
Cook the pasta according to directions, making sure to add some salt to the boiling water before adding the pasta. Reserve 1/4 cup of the pasta cooking water before draining.
Add reserved pasta water to the skillet, and then toss in the spaghettini, with some salt and pepper to taste. Top with fresh mozzarella cubes and parley and serve immediately.
I was very satisfied with this dish. I have been running regularly again, which means I am back to my pasta consumption habits, and which also means that I will be making more pasta dishes like this again soon. If you are so lucky as I am to find some sriracha spaghettini – or any spicy flavored pasta – try this recipe!
What is the most unique fresh pasta flavor you’ve tried?