Spaghetti Aglio, Olio e peperoncino – 6 minutes
Today I will share with you something really fast and delicious. This recipe also belongs to one of my favorites, especially when I have no clue what I should cook, or I have my lazy days 🙂 To cook this spaghetti you really need only 5 ingredients (if I am not counting the salt then you need only 4) and 6 minutes of your time. Where you have to be a little bit careful is the amount of chili which you put in. If you put in more, then you can prepare yourself for a hell of a ride 🙂 I made this mistake several times already so I know what I am talking about here. The only remedy for heat in your mouth is like 2-3dcls of cold milk or a huge bite of parmesan cheese 🙂 Enjoy.
Spaghetti Aglio, Olio e peperoncino – easy, 6 minutes recipe
Spaghetti Aglio, Olio e peperoncino – easy, 6 minutes recipeDanie: Dinners, Lunches, Recipe bookKuchnia: ItalianStopień trudności: Łatwe
300g of spaghetti (I always cook for two and I use whole wheat)
4 cloves of garlic (if they are smaller, you can add 6 pieces)
Bunch of fresh parsley
1 red chili
*Optional: grated parmesan cheese (or you can also use VeGaN parmesan cheese as well = recipe is here)
- Before you start to cut the ingredients place a bigger pot on heat and bring the water to a boil. Then peel and slice the garlic, deseed and slice the chili and thinly chop the parsley.
- Once your water is boiling add a tablespoon of salt and place in the spaghetti. Set the timer for 6 minutes and take a short rest. When you have only 3 minutes left until the spaghetti is “al dente”, heat up a good drizzle (2 tablespoons) of olive oil and add the garlic and chili. Roast until the garlic will start to get a slight brown color and add 1/2 of the parsley.
- If your spaghetti is ready, strain it and place it directly into the pan. Add the leftover parsley and mix well.
- Optionally you can add some normal or a VeGaN parmesan on top. Enjoy 🙂