Spaghetti Aglio, Olio E Peperoncino
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 15 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
- 300 g spahetti
- 4 clove garlic
- 0.5 ½ bunch parsley, smooth
- 3 chilli pepper (s), dried
- 6 tablespoon olive oil
- some sea salt and pepper, more colorful, from the mill
- 1 lemon (s), untreated
Print Recipe
Pin Recipe Instructions
- Cook the spaghetti in salted water until al dente.
- In the meantime, peel off the garlic cloves and cut into slices. Wash the parsley, shake dry and pluck the leaves off. Crush the chili peppers. Wash the lemon with hot water and cut into slices.
- Drain and drain the spaghetti.
- Heat the olive oil in a large pan. Fry the garlic, parsley leaves and chilli briefly in it, add the lemon wedges and fry with them. Add the spaghetti and toss in it. Season with sea salt and pepper.
- Remove the lemon wedges before serving.
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