Ingredients for Aglio Olio E Peperoncino Garlic Oil And Chilli Pasta Sauce
- 1/4 cup extra virgin olive oil, plus more for drizzling
- 1-2 teaspoons red pepper flakes (or more to taste)
- 4-6 garlic cloves, thinly sliced
- 350g cooked spaghetti
- 1/4 cup fresh flat leaf parsley, chopped, plus more for garnish
- Salt, to taste
- Freshly ground black pepper, to taste
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How to Make Aglio Olio E Peperoncino Garlic Oil And Chilli Pasta Sauce
- Heat 4 tablespoons of olive oil in a large frying pan over medium-low heat.
- Add 2-3 finely chopped red chili flakes (or more, to taste) and 4-6 cloves of thinly sliced garlic. Gently fry for about 1 minute, until the garlic is fragrant and just beginning to color. Constantly monitor to prevent burning.
- Add 350g of cooked pasta (spaghetti, linguine, or your favorite shape).
- Stir in 1/4 cup of chopped fresh parsley.
- Season generously with salt and freshly ground black pepper to taste.
- Toss everything together until the pasta is well coated with the oil and chili garlic mixture.
- Serve immediately, garnished with extra parsley and a drizzle of olive oil if desired.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
6g
Fat
23g
Carbs
7g