Spaghettata Spaghetti w/ Garlic & Oil

 

 

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 Available in Paperback & Kindle on AMAZON.com