I still give it a smel when I cook with fresh chili!
Seeing how good it is. You want a fine, strong chilli flavor in this place, so use more if it is possible

200g spaghetti | |
sea salt and freshly ground black pepper | |
3 gloves of garlic, peeled | |
1 fresh chilli | |
1/2 a bunch of fresh flat-leaf parlsey, leaves picked | |
extra virgin olive oil | |
Parmesan cheese, to serve |
I still give it a smel when I cook with fresh chili! Seeing how good it is. You want a fine, strong chilli flavor in this place, so use more if it is possible
1. | In a large bowl of boiling salted water, cook the spaghetti till al dente. |
2. | In the meantime, cut thinly the garlic and chili and chop the pink leaves roughly. |
3. | In a large frying pan heat 4 tablespoons of oil, then add the garlic and pickles. Three or four minutes sweat, or until clean. |
4. | Book some of the cooking water and drain the spaghetti and return to the bowl. |
5. | Throw well over the heat and add a splash of the cooking water, if necessary, to loosen it. |
6. | Drop into the parsley leaves and serve with a parmesan grating and a pinch of pepper. |
Leave a Reply