Summary

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

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Instructions

1. Cook the spaghetti according to the instructions on the packet.
2. 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.
3. Drain the spaghetti, immediately place in a bowl, pour the oil over it and mix. Serve immediately.
4. In Italy, opinions differ as to whether grated cheese is even served with it. If so, then definitely pecorino and no parmesan.