Spaghetti with Oil and Garlic Sauce

Cook the spaghetti in enough boiling salted water for about 8 minutes until “al dente”.

In the meantime, remove the skin from the garlic and cut into thin slices. Remove the seeds from the chili pepper and crumble it. Rinse the parsley, pluck off the leaves and chop finely.

Heat the olive oil in a small saucepan and roast the garlic in it until golden (do not roast too darkly so that it does not become bitter). Fold in the chili. If you don’t like it so spicy, add the chili whole to the oil and remove it before serving.

Finally, fold in the chopped parsley and season heartily with pepper.

Drain the spaghetti into a colander and drain. In a large preheated baking dish form, pour the oil-garlic sauce over it and mix well. Serve immediately.

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