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Aglio Olio Peperoncino Pasta

Serves 4
Prep: 5 min. Cook: 10 min.

1 lb. Di Martino - Spaghetti
3 oz. Il Molino Extra Virgin Olive Oil
3 cloves garlic, sliced
2-3 crushed Dried Thai Chile Peppers
3-4 tbsp of Trapani Sea Salt for the pasta
Handful of chopped parsley

Sauté the garlic and Dried Thai Chile Peppers in the Il Molino Extra Virgin Olive Oil for 5-7 minutes until the garlic becomes golden brown. Meanwhile, follow the directions on the package to boil theDi Martino Spaghetti. When the pasta is ready (a bit al dente), drain and place on a serving platter. Pour the hot garlic and chile pepper oil on top. Add the chopped parsley. Mix well to make sure all the pasta is coated with the oil. Serve immediately.

Wine: either white or red.

Products suggested for this recipe:

Dried Thai Chile Peppers
Small in appearance but packs a lot of heat.
From $4.95


More Details
Il Molino DOP italian extra virgin olive oil 500 ml
Award winning Tuscia extra virgin organic & DOP oil. Great on bruschetta or fresh tomato salad.
From $30.45


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