Spaghetti Al Aglio, Olio E Peperoncino

1. 1

   Peel and thinly chop the garlic and the parsley (do not mix) and heat enough olive oil in a pan to cover its whole surface.

2. 2

   Meanwhile boil some water with pepper, salt and olive oil and when the water begins to boil, throw the pasta in and cook al dente (approx. 1.5min less than the indication on the packaging).

3. 3

   When the olive oil is hot, toss in the garlic and set to a low-medium heat for the garlic to simmer. When the garlic goes golden and a little translucent, or when the oil begins to bubble, throw in the chopped parsley and the chili flakes, and set to low heat. It is VERY IMPORTANT that the garlic is not burnt or overcooked at all. Leave for a further 2min and take the pan off the heat.

4. 4

   When the pasta is ready, drain it and place in a large bowl. Pour the contents of the pan over the pasta and mix well. Season with pepper, salt and additional flakes and/or olive oil to your desire.

* Per serving · 4 servings · Values may vary.