Spaghetti Ristorante 8 aglio, olio e peperoncini
First courses
Spaghetti Ristorante 8 aglio, olio e peperoncini
  • Prep. time
    15 Min.
  • Skills
Ingredients for people
  • Spaghetti Divella 320g
  • breadcrumbs 3 tbsp
  • 2 cherry tomatoes (piccadilly or cherry)
  • garlic 3 cloves
  • extra virgin olive oil
  • parsley
  • sale q.b.
  • peperoncino a piacere
Made with
Semolina Pasta
8 – Spaghetti Ristorante
Olive Oil and Vinegar
Extra Virgin Olive Oil
Step 1
First, place a pot of water on the stove and while the water comes to the boil, toast the breadcrumbs in a frying pan. As soon as the pan is hot, pour in the breadcrumbs and toast until hard and golden brown. Set them aside in a small bowl. Now coil the spaghetti into the boiling water and add salt.
Step 2
To prepare, place a frying pan with a generous amount of extra virgin olive oil on the heat. When it is hot, add finely chopped garlic and diced chilli pepper (or two). As soon as it starts to sizzle, turn off the heat. Drain the spaghetti boiled ‘al dente’.
Step 3
Tip the spaghetti into the pan with the oil, garlic and chilli and add the toasted breadcrumbs. Stir-fry the pasta to infuse the flavour. Sprinkle with parsley and Parmesan cheese as desired to serve. Enjoy.
Enjoy your meal!
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Orecchiette, tomatoes and cacioricotta
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