Pasta Aglio, Olio e Peperoncino
Cooking time:
30 minutes
Active time:
25 minutes
Complexity:
Easy
Aglio pasta, Olio e Peperoncino is a classic Neapolitan dish that will win you over with its simplicity and flavour. Spaghetti, garlic, olive oil and pepper are all you need for this dish. The main thing is to choose high-quality cold-pressed olive oil, because it is this that sets the tone for the whole dish. Try to make such a paste and make sure how tasty simple things can be.
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5
Recipe "Pasta Aglio, Olio e Peperoncino"
Ingredients for 3-4 servings
whole grain paste
1 pack
fresh garlic
4 cloves
chili pepper
1 pod
salt
to taste
crushed black pepper
to taste
olive oil
30 ml
bell pepper red
1 pc (optional)
soy parmesan to serve
40 g (optional)
Step 1/5
Boil the paste according to the instructions until aldente.
Step 2/5
Finely chop the chilli and bell peppers and fry in olive oil.
Step 3/5
Add crushed garlic to the peppers and cook for literally another minute. Salt and pepper.
Step 4/5
Put boiled pasta in a frying pan and mix with vegetables, add a little more olive oil and remove from the heat.
Step 5/5
If desired, sprinkle the finished pasta with the grated soy parmesan and serve.
Ingredients for 3-4 servings
whole grain paste
1 pack
fresh garlic
4 cloves
chili pepper
1 pod
salt
to taste
crushed black pepper
to taste
olive oil
30 ml
bell pepper red
1 pc (optional)
soy parmesan to serve
40 g (optional)
Nutritional value per 100 g
Calories
154 kcal
Proteins
5 g
Fats
4 g
Carbohydrates
26 g
Saturated fat
1 g
Dietary fiber
3 g
Added sugar
0 g
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