in Italy

Spaghetti Aglio e Olio with parsley and chili

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Ingredients for 2 servings:

  • 250g spaghetti
  • olive oil
  • 2 garlic cloves
  • 1 handful of parsley
  • 1 chili pepper(s), fresh
  • salt and pepper
  • 1 lemon(s)

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 12 minutes; Total time approx. 27 minutes

vegan, vegetarian

Thinly slice the garlic. Finely chop the parsley and chili and set aside. Halve a lemon, squeeze the juice, and set aside. Add the spaghetti to boiling, well-salted water and cook until al dente (cooking time is usually 7-8 minutes, see package instructions). Drain the pasta, but do not rinse. Just before the pasta is ready, heat a pan and add a generous amount of olive oil. Fry the garlic slices and chili in the oil, then add the pasta. Season with salt and pepper to taste. Deglaze with lemon juice. Mix everything together in the pan and serve.

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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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