Spaghetti with garlic, oil and chilli pepper
Procedure
Ingredients · Servings 2
- 140 g Fried Spaghetti
- 6 tablespoons Olive oil
- Dried or fresh chili pepper
- 1 bunch of parsley
- 2 tablespoons breadcrumbs
- 1 teaspoon olive oil
- 1.5 clove garlic
- Spicy oil courgettes
Method · 20 min
- Salt the water and bring it to a boil. Meanwhile, combine six tablespoons of oil, a clove of garlic, and the finely chopped chili pepper in a pan and...
- Salt the water and bring it to a boil. Meanwhile, combine six tablespoons of oil, a clove of garlic, and the finely chopped chili pepper in a pan and...
- Salt the water and bring it to a boil. Meanwhile, combine six tablespoons of oil, a clove of garlic, and the finely chopped chili pepper in a pan and...
- Salt the water and bring it to a boil. Meanwhile, combine six tablespoons of oil, a clove of garlic, and the finely chopped chili pepper in a pan and...
Salt the water and bring to a boil. Meanwhile, combine six tablespoons of oil, a clove of garlic, and the finely chopped chili pepper in a pan and cook very slowly, adding a tablespoon of water if necessary to prevent the sauce from burning.
In another pan, add the breadcrumbs, a spoonful of oil, and the parsley and brown for just 1 minute.
Transfer the spaghetti to the pan with the oil 2 minutes before cooking and finish cooking over high heat, adding a ladle of the cooking water if the pasta dries out too much.
Plate the spaghetti, adding the breadcrumbs on top and the raw spicy oil.
