Aglio Olio & Peperoncino
Spaghetti Aglio Olio & Peperoncino made with extra virgin olive oil, garlic and red pepper flakes!the best part? It is ready in only 10 minutes!
- 350 g Spaghetti
- 5 garlic cloves/ 2 tsp garlic granules
- 1 tsp red chilli flakes
- 5 tbsp extra virgin olive oil
- fresh/dried parsley to garnish
Peel the garlic cloves, mash them slightly. Fill a pot with water, bring to a boil, salt and add the spaghetti. In a pan add the oil, mashed garlic and fry on a low heat. The oil must not burn and the garlic must become a beautiful amber colour.
When the garlic is ready, turn off the heat and add the red chilli flakes. Drain the spaghetti, keeping a little bit cooking water. Add the spaghetti and the cooking water to the pan and toss with the sauce. Sprinkle the spaghetti with the chopped parsley and serve.