Pasta Aglio, Olio e Peperoncino

This recipe was automatically translated from Romanian. View original here
Pasta Aglio, Olio e Peperoncino

A classic, simple and very good recipe - another proof that tasty foods are not necessarily complicated, even fasting / vegetarian.

You can adjust the amount of garlic and peppers to taste, I did without peppers, with a lot of garlic - it was just as good. Serve it with parsley, preferably with grated cheese.

Ingredients

Spaghetti
250 g
or other favorite pasta
Olive oil
50 ml
Garlic cloves
5 pieces
Chilli pepper
0.5 pieces
it's optional or if you don't like spicy peppers
Fresh parsley
0.5 bunches

Step by step

1

Boil the pasta according to the instructions on the box.

2

Meanwhile, prepare the garlic and pepper - wash and finely chop.

3

Make sure the pasta is "al dente", drain the water and set aside a little.

4

When the pasta is ready, you can heat the olive oil in a pan.

Add the garlic and pepper, mix and leave for about half a minute - no more! (Do not burn the garlic and have a bitter taste)

5

After that half a minute, turn off the heat and add the pasta to the pan, mix well.

6

Sprinkle with fresh parsley, stir.

7

Serve immediately as such or with grated cheese. My husband likes ketchup :)

Good appetite!

Quantity: 500 g (2 servings)
Prep time: 5 min
Difficulty: easy
Ready in: 15 min
Publish date:

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