Spicy Ginger Garlic Spaghetti

1. In your cooking pot, add water according to the pasta packaged instructions. However, I usually add water to my pot until there is about 1 inch space from the top. Add 2 pinches of salt to the water *and maybe another pinch over your left shoulder for good luck* Turn the stove-top on a high setting and allow for the water to come to a boil.  

Please note, you are not cooking the pasta now, but simply allowing the salted water to come to a boil. 

2. In a Non-stick Skillet add the Extra Virgin Olive Oil and turn on the stove-top flame/heat to a low setting. Once the E.V.O.O. is able to easily glide all over the pan, add the Garlic and Ginger. Gently combine this with the E.V.O.O and continue to maintain the stove-top flame/heat at a low setting. Once the Garlic and Ginger has a nice glossy light-brown colour to them add the White Onion and 1 teaspoon of Salt. The salt will help speed up the cooking process. Saute until the White Onions has become translucent, in colour.   

3. Next, add the vegetables and increase the stove-top flame/heat to a medium-high setting. In this dish, I added the Yellow Capsicums, Orange Capsicums and Cremini Mushrooms. You can add whatever veggies you have in your fridge/pantry. Let these veggies marinate with the E.V.O.O and the aromatics by mixing all the ingredients together. 

4. Once nicely combined, add 1 teaspoon of Italian Seasoning Mix and Roasted Red Chilli Flakes. Now decrease the stove-top flame/heat to a medium setting and combine once more. Subsequently, cover your Non-stick Skillet with a lid and maintian the stove-top at a medium setting. This will allow the flavours of the Red Chilli Flakes to combine with the earthy Italian herbs. Now this is what I call a delicious fusion of some Italian aromas with a kick!  

 

Cooking Tip: Thinly chopped vegetables will make your dish appealing to the eyes and it will decrease the cooking time! In my opinion, that's a win-win!  

5. Now at this point, the water (in your pasta cooking pot) should have come to a boil. Add your pasta to your pasta cooking pot and stir for every 2-3 minutes. Cook the pasta until it has become al dente  

Cooking Tip: How to check if your pasta is al dente? If you can easily bite into your pasta and you do not see any white parts, then your pasta is al dente. If you can easily bite into your pasta; however, there are some white edges, then cook the pasta for a few more minutes. 

 

6. Drain your pasta but reserve 1/4 cup of the pasta water. Add the spaghetti into the Non-stick Skillet and gently fold in the pasta with therest of the ingredients. Now add the 1/4 cup of pasta water.  Increase the stove-top temperature a high heat/flame and allow for the pasta, vegetables, seasonings and spices to mix well for another 1-2 minutes. Combine then decrease the stove-top flame/heat to a low simmer. 

7. At this point do a taste test! Does it need more salt, more spice, or even the zest of some lemon? Once your pasta is cooked, serve your homemade Ginger-Garlic Oil Veggie Spaghetti with a generous sprinkle of some freshly grated Parmesan cheese. I served this recipe with a side of a refreshing Chopped Romaine Hearts salad and a slice of a butter-toasted focaccia bread! *Mangiamo!*

If you want the recipe for my Chopped Romaine Hearts salad, let me know in the comments below! :)