708 kcal
40 min.
Recipe for Aglio, olio e peperoncino
1 reviews
NaN g
708 kcal
4 kcal
707.8
13.2g
42.8g
64.1g
Ingredients (servings):
2
Converted ingredients are going to appear on the shopping list
- Whole-Grain Pasta2× portion (200 g)
- Olive oil8× tablespoon (80 g)
- Parsley, fresh7× tablespoon (42 g)
- Garlic2× clove (10 g)
- Red chilli peppers1× piece (4 g)
- Pepper, black1× pinch (1 g)
- Salt1× pinch (0.5 g)
How to make Aglio, olio e peperoncino
1. Boil the pasts in salted water according to the instructions on the packet.
2. Blend the olive oil in a pan with a little of the water from the boiling pasta. Add the sliced garlic, chopped chilli peppers (without seeds) and chopped parsley. Stir and salt.
3. Stew everything for around 7 minutes so that the ingredients are not fried, and the garlic remains white.
4. Transfer the boiled pasta to the pan, along with a little of the water it boiled in. Mix thoroughly. Put on a plate and sprinkle with pepper.
Very spicy!! But it's good for when you don't know what to cook and don't want to spend too much time on the kitchen.
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