Spaghettini all’aglio, olio e peperoncino ©

A really quick and easy meal for when you are in a hurry.

Easy

 

4 Persons

 

Ingredients

250g spaghettini No 3

2 tsp salt for pasta water

6-8 cloves of garlic finely diced

3 dried chili

1-2 tbs finely chopped parsley

1 tsp salt

3 tbs olive oil

 

Method

1. Fill a medium saucepan with water, add salt and put onto boil.

2. Peel garlic and chop finely, together with a little salt. Don’t squeeze, or put in blender! The more garlic the better!

3. Finely chop parsley.

4. Place olive oil, garlic and chilies in frying pan, to await pasta.

5. When water has come to the boil, add pasta, stir to separate and cook until pasta is “al dente”( see cookery terms) drain well in colander and add to frying pan along with garlic and chili. Toss rapidly over high heat for two minutes, just enough for the smell of garlic to emerge, with out colouring the garlic. Add parsley and serve immediately in warmed serving dish or individual plates.

Parmesan is not usually served with this in Italy, as it takes away from the taste and makes it heavy, but it is up to you.

Quick and excellent!