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 

Parsley

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!

Linguine Genova 13

Friends are coming for dinner and your fridge is almost empty...do not worry you can always realize a delicious dish!

I lived in via Genova, 13 in Rome when my beloved flatmate Sergio and I prepared this pasta.

400 gr linguine (serving 4)
200 gr canned tuna in evo oil or in water
breadcrumbs
lemon zest
fresh chili
chives
1 garlic clove
evo oil

Set a skillet over medium high heat with a tbs of evo oil  and the breadcrumbs until golden brown and put aside.

In the same skillet, clean with a paper towel, add 2 tbs of oil, the garlic clove crushed and fresh chili, add the tuna (If in oil, drip well) and cook for 4/5 min.

Drain the pasta al dente and mix with the tuna sauce.

Serve with the breadcrumbs, the lemon zest and the chives.