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.
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
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.