Pasta con Peperoncino e Aglio

Pasta con Peperoncino e Aglio is a simple yet vibrant dish that highlights the bold flavors of garlic and chili. This dairy-free Italian classic is perfect for a quick weeknight dinner, delivering a satisfying and aromatic experience with every bite.

Ingredients

• Pasta (spaghetti or linguine) - 160g
• Garlic, thinly sliced - 4 cloves
• Red chili flakes - 1 teaspoon
• Olive oil - 4 tablespoons
• Fresh parsley, chopped - 2 tablespoons
• Salt - to taste
• Black pepper - to taste
• Lemon juice - 1 tablespoon
• Water - 1 liter

Steps

1. Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente.
2. While the pasta is cooking, heat the olive oil in a large skillet over medium heat.
3. Add the sliced garlic to the skillet and sauté for 2-3 minutes until fragrant, being careful not to burn it.
4. Stir in the red chili flakes and cook for an additional 30 seconds.
5. Once the pasta is cooked, reserve 1/2 cup of the pasta water, then drain the pasta.
6. Add the drained pasta to the skillet with the garlic and chili oil. Toss to combine.
7. If the pasta seems dry, add reserved pasta water a little at a time until the desired consistency is reached.
8. Season with salt, black pepper, and lemon juice to taste.
9. Remove from heat and stir in the fresh parsley before serving.

Nutrition

• Calories: 450
• Protein: 10 g
• Carbs: 66 g
• Fiber: 3 g
• Sugar: 2 g
• Sodium: 300 mg
• Cholesterol: 0 mg
• Total Fat: 18 g
• Saturated Fat: 2 g
• Unsaturated Fat: 16 g
• Water: 0.5 L

Health Benefits

• Garlic is known for its immune-boosting properties.
• Olive oil is rich in healthy fats and antioxidants.

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