John Myers
Ingredients for 4 servings:
- 600 g spaghettini
- 80 ml olive oil
- 3 peppers, colorful, medium hot
- 5 garlic cloves
- 1 tsp oregano, dried
- some chili flakes
- some parsley, fresh or frozen
- some salt
- some Parmesan, freshly grated
Instructions
Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes
Nice and spicy! Quick and easy to prepare.
Boil salted water for the spaghettini. In the meantime, finely slice the peppers and roughly chop the garlic into slices or dice. Heat a little olive oil in a large stainless steel pan over low heat and lightly brown the peppers, garlic, oregano, and chili flakes in the oil. Then set the pan aside. Cook the spaghettini al dente according to the package instructions and, before draining, add 3 tablespoons of the pasta water to the stainless steel pan with the seasoning. Immediately add the spaghettini to the stainless steel pan, add the remaining olive oil and parsley, and mix everything well. Serve immediately with plenty of Parmesan cheese. My quick garlic pizza bread goes well with this, which you can find in my recipes.
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