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Spaghetti aglio, olio e peperoncino

Spaghetti with garlic, oil and chili

From	Difficulty	Serves	Time
			15'

Ingredients

Spaghetti: 500 g. (1.10 lbs)
Parsley: ½ bunch
Chili: 1 pod
Garlic: 2 big cloves
Extra-virgin olive oil: 6 table spoons
Salt

Preparation

Boil 5 litres (5.30 qts.) of salted water, then pour the spaghetti.
In the meanwhile, heat 5 table spoons of olive oil in a pan; then add the garlic, peeled and coarsely minced.
When the garlic will be browned, add the chili in small pieces and gently mix with a wooden spoon.
Drain the spaghetti al dente, pour them in a warm tureen, sprinkle with the remaining olive oil and with the one with chili.
Mix carefully, add the finely minced parsley, mix again and serve at once when already steaming.

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