Region: Campania

How To Make Spaghetti Garlic, Oil and Pepper

 

 

 

 

Serves 4

320 g spaghetti

2 garlic cloves

60 g olive oil

½ chili

parsley

salt

 

 

 

Heat the oil in a pan and, at a low heat, fry the sliced garlic and crushed chili.

When the garlic has taken on a decidedly golden tint, salt sparingly and remove from heat.

 

Add a handful of diced parsley.

 

Cook the spaghetti “al dente”, drain them and dress them while hot.

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