Maja`s Spaghetti Aglio E Olio

by Editorial Staff

Summary

Prep Time	15 mins
Cook Time	10 mins
Total Time	25 mins
Course	Main Course
Cuisine	European
Servings (Default: 4)

Ingredients

500 g spahetti (whole rain)
6 hot peppers, red and green
1 bulb garlic
3 teaspoons olive oil
Vegetable broth, granulated (Mediterranean flavor)
200 g parmesan, about 30% fat

Instructions

WW suitable 8 P
Cook the pasta until al dente.
Core the peppers, peel the garlic and finely chop both. Sweat lightly with the olive oil in a non-stick pan and deglaze with a little mixed stock. Let simmer gently for 5 - 10 minutes. Since the hot peppers are very different in terms of heat, season to taste again. If it is too hot or the liquid has boiled down too much, simply top up with a little water or add some more of the stock.
Drain the pasta and mix well in the pan with the pepperoni-garlic mixture. Serve immediately!
Serve with the freshly grated cheese (never use canned Parmesan).
If you want to save a few P`s, you can also mix the cheese 50:50 with Finello Light (grated gratin cheese in a bag).

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.