BIGOLI AGLIO, OLIO e PEPERONCINO

Today marks an important day in my life as an expat: 7 years since I left il Bel Paese and moved to Tulipland! ๐ŸŒท๐ŸŒท๐ŸŒท
To not forget my roots, letโ€™s celebrate with an Italian classic: BIGOLI AGLIO, OLIO E PEPERONCINO ๐Ÿซ’๐Ÿง„๐ŸŒถ

InstaRecipe

You need (for 2 people)
160 gr bigoli (thicker spaghetti)
olive oil
1/2 garlic clove (finely chopped)
chili pepper flakes
Parmesan cheese

Procedure

In a big pot, heat the water for the pasta (and please, add the salt only after the water starts boiling๐Ÿ™๐Ÿ˜‰). Cook the spaghetti as indicated in the package.
In the meantime, in a pan pour some olive oil and fry the garlic and chili flakes.
When itโ€™s ready, drain the spaghetti and pour them in the pan and stir for a couple of minutes on medium heat. Serve with grated Parmesan cheese..itโ€™s already done!

Buon appetito! ๐Ÿ˜‹

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