Take garlic, olive oil, chili pepper and one of the simplest, tastiest and most famous pasta dishes from Naples is ready.
5 from 4 votes
Prep Time 5 minutesmins
Cook Time 10 minutesmins
Total Time 15 minutesmins
Course Main Course, main dish
Cuisine Campania, Italian
Servings 4serves
Calories 644kcal
Ingredients
400gLinguineSpaghetti or Vermicelli
2clovesgarlic
1chili pepperfresh
½glass olive oilhigh-quality - approx. 10 tbsp
asrequiredpasta water
1 bunch parsleyfresh Italian parsley smooth, small-leaved) - optional
salt
Instructions
Pasta
Cook the pasta in plenty of boiling salted water according to the package instructions until al dente.
Sauce
Peel the garlic and chop as desired or press it whole if you want to remove it later. Remove the seeds from the chili and chop finely. Heat olive oil in a pan. Fry the garlic briefly in the oil, add the chili. Reduce heat immediately and stir-fry until the garlic until it has a nice golden color. Strain the pasta (keeping some pasta water) and add to the garlic oil. Add a few spoons of pasta water if the pasta seems too dry. Finally, add the parsley.