Spaghetti aglio e olio

Spaghetti aglio e olio

  • Spaghetti
  • Extra virgin olive oil
  • Chili pepper
  • Fresh parsley
  • Garlic

Cut the garlic and chili pepper in thin slices and cook them on a low heat in a very generous amount of extra virgin Italian olive oil. Make sure the garlic doesn’t turn brown. When the spaghetti are al dente, drain them and add them to the pan. Add the finely cut parsley. Season with salt. Optionally you can add some parmesan, then serve and

enjoy!

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