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

Metric US
●
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

Step 1

Boil the pasta according to the instructions on the box.

Pasta Aglio, Olio e Peperoncino - Step 1
Step 2

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

Pasta Aglio, Olio e Peperoncino - Step 2
Step 3

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

Pasta Aglio, Olio e Peperoncino - Step 3
Step 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)

Pasta Aglio, Olio e Peperoncino - Step 4
Step 5

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

Pasta Aglio, Olio e Peperoncino - Step 5
Step 6

Sprinkle with fresh parsley, stir.

Pasta Aglio, Olio e Peperoncino - Step 6
Step 7

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

Good appetite!

Pasta Aglio, Olio e Peperoncino - Step 7
Quantity: 500 g (2 servings)
Prep time: 5 min
Difficulty: easy
Ready in: 15 min
Publish date:
Collections: Pasta recipes, Vegetarian food, Main dish recipes

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