in Italy

Spaghetti with garlic, oil, tomatoes and parsley

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Ingredients for 4 servings:

  • 10 tbsp olive oil
  • 1 bunch of parsley
  • 3 cloves garlic
  • 2 cans of tomatoes, peeled, 400g
  • 1 peperoncini (optional)
  • Salt
  • pepper
  • 500 g pasta (spaghetti)

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Spaghetti Aglio, Olio, Pomodore and Prezzemolo

Heat the oil, half of the finely chopped parsley, and 2 crushed garlic cloves (do not overheat) until fragrant. Add the tomatoes and chili pepper and season with salt. Cook the spaghetti in salted water until al dente and drain. Add the remaining parsley and the last garlic clove to the sauce. Transfer the spaghetti to a warmed bowl and pour the sauce over it, stir, 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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