Spaghetti Aglio / Olio Alla Romana
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Total Time | 15 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 400 g spahetti
- 4 garlic clove (s)
- 5 chilli pepper (s), dried
- 1 bunch parsley, smooth
- 2 teaspoons salt
- Pepper, freshly ground
- 5 tablespoon olive oil, very good quality
Print Recipe
Pin Recipe Instructions
- Cook the spaghetti according to the instructions on the packet.
- Pluck the parsley from the stalks and peel and slice the garlic. About 4-5 minutes before the spaghetti is done, put a small saucepan with olive oil on the low heat and brown the cloves of garlic and chili peppers in it (be careful not to burn the garlic! I like the garlic to be dark brown because it is very nice) tastes nutty and is crispy). Add the salt and a good portion of pepper. Put the parsley in the olive oil 1 minute before the spaghetti is done.
- Drain the spaghetti, immediately place in a bowl, pour the oil over it and mix. Serve immediately.
- In Italy, opinions differ as to whether grated cheese is even served with it. If so, then definitely pecorino and no parmesan.
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