Aglio Olio Peperoncino By Vicky Ratnani

Aglio Olio Peperoncino

Craving pasta but want to avoid cheese? Try this spaghetti cooked with a simple base made of olive oil, finely chopped garlic cloves and red chillies. Garnish it with parsley leaves.
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Serves

2

Cooking Time

10-15 min

Meal Type

PASTA

Preparation Time

10 min

Difficulty

Medium

INGREDIENTS

  • To Be Filled

PREPARATION

  1. 1

    Heat olive oil in a pan under a low flame and sauté finely chopped garlic and red chilli. Add some salt. Then turn the gas off. Cook spaghetti in the boiling salt water. Take a little water from this and set aside. Drain the remaining water when the pasta is cooked. Re heat the pan with sautéed garlic and chilli and add the pasta to it. Mix well. Pour the pasta water into it and mix again. Add chopped parsley to this and mix. Transfer the contents to a serving plate and serve hot.
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