John Myers
Ingredients for 6 servings:
- 1 kg spaghetti
- 8 cloves garlic
- 4 m.-sized tomatoes
- 6 chili peppers, small, hot
- 12 tbsp olive oil
- 5 tsp parsley, frozen
- Salt
- 5 liters of water
Instructions
Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes
slightly spicy
Heat the salted water in a large pot and cook the pasta for about 10 minutes. It needs to be a bit firm to the bite, as it will continue to cook for a while. Meanwhile, chop the tomatoes into small pieces, chop the garlic very finely (do not press it), and deseed the chilies and cut them into small pieces. Just before the pasta is finished cooking, heat the olive oil in a large pan and fry the garlic, chilies, parsley, and tomatoes for about 20 seconds. Add the now cooked spaghetti and mix everything together with a wooden spoon. If you are using a smaller pan, only add half the spaghetti and place the other half in a large bowl. Then mix everything together in the large bowl. This recipe is for slightly spicy spaghetti aglio e olio. If you like it spicier, you can increase the amount of chili.
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