SPAGHETTI AGLI OLIO Recipe

 

 
IMPORTED ITALIAN SPAGHETTI
COOK The SPAGHETTI
 
 
Prepare The SAUCE
Fry Garlic with Pepperonini
 
in
OLIVE OIL
 
 
SPAGHETTI AGLI OLIO
 
Spaghetti with Garlic & Oil
 
Mangia Bene !
 
 

The RECIPE:



4  Cloves of Garlic, peeled and minced

1/2 teaspoon Red Pepper Flakes

1/3 cup Italian Olive Oli

1 pound imported Italian Spaghetti

5 tablespoons chopped fresh Parsley (Optional)





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 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). Add Parsley/

When the spaghetti are done, drain them well, transfer them to a bowl, and stir the sauce into them. Serve with grated Parmigiano or Pecorino Romano on the side; some people like it, including some Romans, whereas others, especially traditionalist Romans, shudder at the idea. 






SPAGHETTI AGLI OLIO
 
Spaghetti with Garlic & Oil
 
RECIPE in SEGRETO ITALIANO
 


SEGRETO ITALIANO

by Daniel Bellino-Zwicke



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