Spaghetti Aglio, Olio e Peperoncino

Spaghetti with Garlic, Evoo and Chilli Pepper

7/8 cup – 180g spaghetti
3 garlic cloves
1 chilli pepper
1/4 cup – 60g Evo Oil
1 tbsp – 4g parsley (chopped)
salt to taste

Boil the water to cook the pasta.

Chop the garlic, chilli and parsley.

Throw the pasta in abundant salted water.

In a pan pour the oil, garlic and chilli, and sauté until they have a nice golden color.

Pour the pasta al dente directly into the pan, add the parsley and sauté well, adding some pasta water.

Leave a Reply

Your email address will not be published. Required fields are marked *