This is an easy recipe and very tasty. The ingredients are fresh and popping with flavors. I can’t stress enough how good this was. You’ll just have to try it. The entire cooking time is just 15 minutes. We picked up most of the ingredients from the Avocado Lady down the street. The dried red chili peppers we always have in our kitchen. The jar of roasted red peppers came from the States, but you can easily find them at Pine’s or City Shop. For the granulated chicken powder, they are available at any Chinese supermarket. The brand Weimeisi (味美思) is our favorite. Happy Cooking!

1/2 package spaghetti (but you can use any pasta that you like)
2 tablespoons olive oil
1 teaspoon balsamic vinegar
4 cloves garlic, thinly sliced
6 dried red chili peppers (stems cut off)
1 leek, thinly sliced
1 medium tomato, diced
3 roasted red peppers, thinly sliced (jar type)
1 tablespoon granulated chicken powder (味美思鸡精)
Grated Parmigiano Reggiano
Sea salt
Freshly ground black pepper

Clean all vegetables and pat dry. Dice the tomato, thinly slice the garlic, leek (white part only) and roasted red peppers.

Bring a medium pot of water to a boil. Add 1 tablespoon granulated chicken powder and 1 teaspoon salt to the water and cook pasta until al dente.

3 minutes before the pasta is done. Heat 2 tablespoons olive oil in a medium saute pan on medium-high heat. Throw in the garlic and saute for about 30 seconds. Toss the chilies in, cook for another 10 seconds – garlic slices should be golden brown at this point. Throw in the leeks, saute until fragrant and golden. Now toss in the roasted red peppers and tomato, add a teaspoon balsamic vinegar. Cook for 30 more seconds.

Drain the pasta, it should be al dente. Add the pasta to the saute pan, toss ingredients together and salt & pepper to taste. Top with grated Parmigiano Reggiano and serve immediately.

*Note: to make dry chilies, lay fresh chilies out on a paper towel. Let air go through them in a dry spot in your kitchen, otherwise there will be too much moisture and mold will form.