Spaghetti aglio olio e peperoncino

Ingredients

• Spaghetti

  Dry pasta, enriched

  120g

• Chili peppers

  Green, canned

  30g

• Olive oil

  Salad or cooking

  30g

• Garlic

  Raw

  2 clove or 6g

• Salt

  Table

  3 dash or 1g

• Pepper

  Spices, black

  2 dash or 0.2g

• Parsley

  Raw

  1 tsp or 1g

Directions

1. Start by cooking the pasta in boiling salted water to taste. Cook the spaghetti al dente and in the meantime, you can prepare the sauce: peel the garlic cloves, divide them in half. Remove the soul (the central green part of each clove)
2. Reduce the wedges into rather thin slices. Take the fresh chilli and cut it into slices, eliminating the petiole. If you prefer less spiciness, you can open it lengthwise and remove the seeds before cutting it into slices. Now pour the oil into a large pan.
3. Heat it over a low flame and add the garlic and chilli. Fry the sauce over very low heat, the chilli and garlic should not burn but only fry for a couple of minutes and for a uniform browning without the risk of burning them. you can tilt the pan so as to collect the oil and seasoning in a single point and allow uniform browning
4. Once the pasta is cooked al dente, you can transfer it directly to the pan and add a ladle of cooking water. Stir a few moments to mix the flavors and skip everything, then you can serve your spaghetti with garlic, oil and chilli to be served hot, add fresh parsley as topping if you like! Buon appetito!