Servings | 4 people:
320 g Rustichella d’Abruzzo Spaghettino
3 cloves of garlic
3 fresh chillies
Unfiltered Extra Virgin Olive Oil
Peel the garlic clove and mince it. Open a fresh red pepper half open, remove the seeds and mince it.
In the meantime, boil the pasta in salted water.
Add a drizzle of extra virgin olive oil, garlic, chilli and pepper in a large pan. As soon as the oil starts to sizzle, add the chopped parsley, and immediately after, 4-5 spoons of pasta cooking water and a pinch of salt. Drain the spaghetti al dente, toss them in the pan with the sauce and serve immediately.