Basil, Chile, and Garlic Spaghetti
This chile pepper originated in the mountains of South America and Mexico. Because of their appearance they are often called “Manzano” which means apple chile. This pepper can only be grown in these regions at elevations above 5000′ therefore making these very rare in the US.These chiles are unique in that they are the only ones that have black seeds. They are very hot and meaty. Rocotos are chopped and used in salsas or sometimes stuffed with cheese and meat and then baked.
7 oz Spaghetti
2 Tablespoons Olive Oil
2 Small Red Chile, chopped finely
3 Garlic Cloves, finely chopped
1 3/4 oz Fresh Basil Leave
Cook pasta in large saucepan of boiling water until tender. Drain, reserve 3 Tbsp of the cooking liquid.
Meanwhile, combine oil, chile, and garlic in a small frying pan. Heat gently for about 5 minutes on low heat until fragrant.
Return pasta to pan with the chile oil, reserved cooking liquid and basil leaves. Stir gently to combine.
Season to taste with salt and pepper and serve with extra lemon wedges if you like to have some zesty taste.