Spaghetti with Olive Oil and Pan-Fried Jalapeños | California Olive Ranch
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Ingredients
- 1/3 cup California Olive Ranch extra virgin olive oil
- 6 to 8 jalapeños to taste – seeded and cut lengthwise in fine julienne strips
- 12 large garlic cloves – skinned and finely sliced
- 1 tablespoon sea salt for the pasta water
- 1 lb (454gr) spaghetti
- 1/3 cup reserved pasta water
- 3/4 teaspoon sea salt or to taste
- California Olive Ranch extra virgin olive oil for drizzling
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