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Spaghetti Aglio Olio e Peperoncino Recipe (with Video)

Tree nut free, Gluten, Pasta
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By
ahimsaplantkitchen

Discover our Spaghetti Aglio Olio e Peperoncino Recipe, a International recipe perfect as a main course recipe. Download the Flavrs app for 1000+ free food videos and recipes!

Serving size
2

Prep 10min | Cook 25min

Ingredients

Spaghetti
- 8 oz Spaghetti
- 0.5 Parsley, bunch, leaves, and stems separately chopped
- 3 clove Garlic, finely chopped
- 1 red chili
- 0.25 c Extra virgin olive oil
- 0.5 tsp Salt, or to taste
Serving
- 2 tbsp Parsley, chopped
- 0.25 c Cheese, plant-based
- 1 tsp Black pepper, cracked
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Directions

Preparing the Spaghetti and Infused Oil
1. Begin by boiling a pot of salted water and cooking the spaghetti noodles until al dente.
2. While the pasta cooks, heat a pan with a generous amount of olive oil over low heat.
3. Cook the garlic together with the chopped parsley stems and chili flakes for 10-15 minutes.
4. Keep the heat low to avoid burning the garlic. This will infuse the oil with maximum flavor.
Combining and Serving the Dish
1. When the spaghetti is done cooking, reserve a cup of the pasta water, then drain the noodles.
2. Add a ladle of pasta water to the pan and carefully combine over low heat.
3. Now add the pasta and toss everything together, making sure the noodles are coated evenly.
4. In the end, add more chopped parsley leaves and (plant-based) cheese if you desire.
5. Serve with cracked pepper.
6. Enjoy!

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