Aglio olio "Friday"

Ingredients for 2 servings:

• 300 g pasta (spaghettini)
• 1 bulb(s) garlic, fresh
• 3 chili peppers, fresh, red
• 1 bunch of parsley
• 6 tbsp olive oil, best
• 4 tomatoes, thick-fleshed
• Salt and pepper, pink, crushed
• 1 sprig(s) rosemary, (if you like)

Instructions

Working time approx. 20 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 15 minutes; Total time approx. 2 hours 35 minutes

for 2 spaghetti garlic fans

Pour oil into a pot. Peel the garlic, thinly slice, and add to the oil. Deseed and finely dice the chili, and add it. If you like, add a fresh rosemary sprig to the mixture for flavor during this time; remove it later before heating. Let the mixture steep for a few hours if possible. Wash the parsley and chop it very finely. Peel and quarter the tomatoes, remove the seeds, and also dice the tomatoes very finely. So far, everything is well prepared. Now heat the oil mixture slowly; do not fry, just simmer (add 1-2 tablespoons of oil if necessary). Cook the spaghettini according to the instructions, always al dente, and drain. Add the diced tomatoes and parsley to the oil mixture; the garlic should now be very soft, but not browned. Season with salt and pepper. Add the spaghettini to the pot, mix well, and enjoy immediately. The whole thing depends on the quality of the ingredients; you can gradually increase the amount of garlic according to your taste. Not too hot if the chilies are fresh and deseeded!