- 200 gr spaghetti
- 4/5 ‘Red hot chili peppers rings’
- 2/3 garlic cloves
- Fresh parsley, chopped thinly
- 50 gr Grated Parmigiano cheese
- Salt and pepper
Fill a large pot with water and leave it on high heat until it boils.
In the meantime, clean the garlic cloves and mince them. Add them to a large pan together with the chili pepper rings and some of the oil in the jar (for an extra spicy taste). Cook on low heat for about 5 minutes or until the garlic starts to get golden. Switch off the fire.
When the water boils, add two teaspoons of salt and stir it in. Add the spaghetti and cook them very ‘al dente’ (about two minutes less than what the package says). Drain them and add them to the pan. Keep the heat low and start adding a little bit of the water where you cooked the pasta. A little by little until the pasta is properly cooked (the trick is to add some extra water when the previous one is completely absorbed, like when you make risotto). By the end, add the grated Parmesan cheese and stir it in to let it melt. The purpose of all this is to get a very creamy sauce for your spaghetti.
In the end add the fresh parsley. Put the pasta into two plates and enjoy!