Pasta with Garlic, Oil and Chili
- 1 lb maccheroni
- 3 ½ oz extra virgin olive oil
- 3 cloves of garlic
- Hot chili pepper
- 1 tablespoon parsley
Cook the maccheroni in abundant, lightly salted water: drain when “al dente” and put them into a large, pre-heated concave plate. Put the garlic and olive oil in a pan. As soon as the garlic becomes golden, mix in the chili pepper. Pour all the sauce over the maccheroni, sprinkle the surface with chopped parsley, stir, and serve immediately.