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Spaghetti aglio, olio e peperoncino (1)


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For 4-6 people: 500 g of spaghetti-4 cloves of garlic-Jalapeno-olive oil-parsley-salt


Cook the spaghetti in salted water.
Meanwhile clean the garlic and cut it into thin slices.
Put a little oil in a pan and add the garlic slices and chopped chillies, Saute over low heat a few minutes, taking care not to burn the garlic.
Just before removing from heat, add a little parsley (to the task goes okay too dried).
The sauce is ready to be energetically mixed to spaghetti just drained al dente.
Enjoy your meal!

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Thanks to Emanuela Barbero, webmaster di Vegan3000 e autrice di libri di cucina vegan

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When I was in Rome, I lived on Aglio olio and penne pasta throughout my trip! I will never get tired of it! Your vesrion of Aglio olio looks delicious! Great photos too.

- MUmC6VTC5 -

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