“Spaghetti with Garlic and Oil” is a traditional Italian pasta dish, said to have originated from the region of Abruzzo, although it is popular across the country. This is a classic Roman dish, one that most Italian men know how to make. It’s also quite popular as a late night snack among friends, for example, after a night out at the theater.
Ingredients Serves 4-6
- 2 cloves of garlic, minced, or more to taste
- 1/2 of a dried chili pepper, crumbled,
- 1/3 cup extra virgin olive oil
- 1 pound spaghetti
- Grated Parmigiano or Pecorino Romano (optional)
- Parsley, chopped
Bring 6 quarts of lightly salted water to a boil and add the spaghetti.
Meanwhile, mince the garlic, crumble the red pepper and sauté them in the oil in a large skillet until the garlic begins to brown. Turn off the heat (the garlic will continue to brown; you don’t want it to overbrown and become bitter).
When the spaghetti is cooked, drain and transfer it to the skillet. Mix well. Garnish with parsley.
See on jovinacooksitalian.com
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