in Italy

Spaghetti aglio, olio e peperoncino

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Ingredients for 3 servings:

  • 300 g spaghetti (without eggs)
  • 4 garlic cloves
  • ½ bunch parsley, flat
  • 3 chili pepper(s), dried
  • 1 organic lemon(s)
  • 6 tbsp olive oil
  • some sea salt and pepper, mixed, from the mill

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

Spaghetti with garlic and olive oil, spicy

Cook the spaghetti in salted water until al dente. Meanwhile, peel and slice the garlic cloves. Wash the parsley, shake dry, and pick off the leaves. Crush the chili peppers. Wash the lemon in hot water and slice it. Drain the spaghetti. Heat the olive oil in a large pan. Briefly fry the garlic, parsley leaves, and chili, then add the lemon slices and cook. Add the spaghetti and toss to coat. Season with sea salt and pepper. Remove the lemon slices before serving.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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