Summary

Ingredients

• 4 cloves garlic
• 6 tablespoon oil (olive oil, first class)
• 1 bunch parsley
• salt and pepper
• 500 g pasta (spahetti)

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Instructions

1. Peel the garlic and cut into fine slices. Pluck the parsley leaves and cut into fine strips.
2. Cook the spaghetti in plenty of salted water until al dente.
3. In the meantime, heat 3 tablespoons of olive oil and roast the garlic until golden. Deglaze the pasta water with half a soup ladle and reduce to a creamy sauce.
4. Drain the pasta, drain and turn in the sauce.
5. Mix with the rest of the olive oil and the parsley leaves, season with salt and add plenty of pepper. Let it infuse for another 1-2 minutes, mixing well a few times.