Spaghetti Aglio e Olio
Simple, healthy and incredibly tasty, Chef Ezio’s favourite vegetarian pasta dish
1 lb. (454 gr) Spaghetti
Salt and Pepper To Taste
1/2 Cup A Casa Di Ezio Extra Virgin Olive Oil
3 Garlic Cloves Thinly Sliced
A Casa Di Ezio Peperoncino Piccante Marinated in Extra Virgin Olive Oil
1/2 cup Flat Leaf Parsley Chopped
Bring a large pot of water to a boil over high heat and season generously with salt. Cook the pasta for one minute less that the package instructions.
Meanwhile, in a large saute pan over medium-low heat, add about 1/3 cup of olive oil. Add the garlic and some A Casa Di Ezio Peperoncino Piccante . Add a tablespoon o pasta water to ensure the garlic doesn’t brown. Cook gently until the garlic softens, about 8 minutes.
Remove the pasta from the water and transfer to the pan. Toss to coat and add a ladle full of reserved pasta water.
Drizzle with a healthy amount of olive oil and toss in the chopped parsley. Toss to coat and emulsify the sauce.