lunedì 16 giugno 2014

Spaghettoni aglio, olio e peperoncino

After three weeks of holiday, started in the Emirates and finished in Japan, I needed a super Italian pasta dish: spaghettoni aglio, olio e peperoncino!

200gr spaghettoni (I used Gentile pasta)
A clove of garlic, crushed
Fresh hot red chili 
Evo oil
Cervia salt

Put a pan with 2 tbs of Evo oil and the crushed garlic over low heat with the fresh hot red chili and let it cook for 8, 10 min.

In the meanwhile cook the pasta al dente and add to the pan 1-2 cup of the pasta boiling water!

Drain the past and toss with the sauce and the fresh chopped parsley! 

My touch:I serve wih lemon zest and some grains of Cervia salt!

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