Spaghetti With Cherry Tomatoes, Habañero Chile & Mint

Spaghetti With Cherry Tomatoes, Habañero Chile & Mint

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Prep Time:  minutes
Cook Time:  minutes
Ready In:  minutes

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With the high-contrast combination of a hot habañero chile and cool mint, spaghetti is anything but ordinary. This recipe makes a nice lunch for four. Double it for dinner.

  • 1/4 Cup Packed Fresh Mint (Finely Sliced)
  • 3 Tablespoons Olive Oil
  • 6 Ounces Spaghetti
  • 1 Teaspoon Kosher Salt
  • 1/2 Teaspoon Freshly Ground Pepper
  • 4 Tablespoons Unsalted Butter
  • 5 Garlic Cloves (Smashed & Peeled)
  • 4 Large Cherry Tomatoes (Thinly Sliced Crosswise)
  • 4 Thin Slices Habañero Chile (Seeds Removed)
  1. Place mint in small-size bowl and cover with olive oil.
  2. Cook spaghetti in large-size pot of generously salted boiling water according to package directions until al dente. Drain.
  3. Heat large-size sauté pan over a medium-high heat. Add unsalted butter and heat until foamy. Add garlic and sauté for 30 seconds. Add habanero slices and tomatoes in single layer. Cook 1 minute.
  4. Turn tomatoes over in pan and add cooked spaghetti. Remove from heat. Give a good toss. Add mint, olive oil, kosher salt, and pepper. Toss again to coat. Remove garlic.
  5. Transfer to serving bowl and serve immediately.
  6. Serves 4
  7. "Work With What You Got!"
  8. © Victoria Hart Glavin Tiny New York Kitchen © 2015 All Rights Reserved

Victoria

Victoria has been cooking and writing recipes since she was a teenager. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

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