Rustichella d’Abruzzo Spaghettino Aglio Olio e Peperoncino

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.