Peperoncino

This one pasta is eaten for its own sake with the minimum amount of embellishment– just a hint of garlic, chili and olive oil :)

I ate this spaghetti first ever in japan.And my affection towards garlic took a step forward.

This has been like a Saturday eve snack, lunch, dinner....

Cuz its just soooooo easy to make n soo yummy,

BUT mind you, this one is JUST FOR GARLIC LOVERS:)

Beware the taste is nuthing but GARLIC:))

Peperoncino

1/3 cup olive oil (extra virgin preferred)
2 to 3 cloves garlic, chopped fine

Dried Red chili (according to the heat u like)
300 g spaghetti
2 Tbs finely chopped parsley (optional)
Salt

Cook the spaghetti with a good helping of salt, so that you do not need to add more salt later.While spaghetti is cooking Heat the oil in a pan.Add the garlic and cook over low heat, stirring frequently, until the garlic is golden (do not brown).Add the chili peppers (either whole or finely chopped)Add the cooked, drained spaghetti to the oil and garlic, and toss to thoroughly coat the spaghetti. Garnish with a little parsley.

Add a dash of chilli oil and parmesan cheese:)

Enjoy while HOT:)