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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.
Chef Vicky Ratani`s Aglio Olio Peperoica recipe
Serves

- 2

Cooking Time

-10-15 min

Difficulty

- Medium

Preparation Time

- 10 min

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INGREDIENTS

  • To Be Filled

HOW TO PREPARE AGLIO OLIO PEPERONCINO

  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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