Spaghetti aglio,olio e peperoncino

Summer is already here in March.And that calls for a light,summery pasta dish.Though this version is slightly different from the traditional pasta with garlic and oil (aglio e olio respectively) it has the similar freshness to it.

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Spaghetti aglio,olio e peperoncino


Spaghetti: About 150 grams

Garlic : 6 cloves minced finely

Olive oil : 2 tbsp

Parsley : 1 tbsp

Red chilli flakes: 1 tsp

Parmesan : Freshly grated


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Heat oil in a pan over medium heat and sauté minced garlic cloves and red chilli flakes.Cook for a couple of minutes until garlic is golden and remove it.Stir in chopped parsley and remove from the heat. Meanwhile, boil pasta in plenty of salted water according to package directions.Drain and toss with the sauce.Serve immediately with grated parmesan on top.

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