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.


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


Boil the pasta according to the instructions on the box.


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


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


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)


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


Sprinkle with fresh parsley, stir.


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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