Pasta Aglio Olio & Peperoncino

Pasta Aglio Olio & Peperoncino Recipe

By Bb Kitchen

Ingredients

350g GF spaghetti

80g extra virgin olive oil

2/3 garlic cloves

1 big chilli pepper

Parsley (optional)

Salt to taste

Instructions

1Prepare the pasta following packet instructions; when the water boils add the pasta and cook halfway the indicated time (mine said 10 min so I have stopped it at 5)

2Chop the garlic, the chilli pepper and the parsley if using

3In a large skillet, put the oil on medium heat, then add the garlic, the chilli and the parsley and stir fry for 1-2 min on low heat. Careful - you do not want to burn the garlic

4Add the halfway cooked pasta to the skillet where the sauce is, plus a couple of scoops of the pasta’s water and continue cooking until the pasta is done and all the water is absorbed (for me, 5 min)

5Serve with a sprinkle of fresh parsley

6Enjoy!

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Earth of Maria

Earth of Maria

I’ve never been good at introductions because when they’re needed, I seem to forget every single interesting thing about myself. But I guess we’ll start with the basics. My name is Maria, and I am a twenty year old student from England. I study history at the University of Oxford and live in Brighton, but I was born in Russia and moved to the UK around ten years ago. I’m a vegan foodie (as you can probably tell by this blog), a lover of long walks and somewhere awkwardly between extrovert and introvert. Veganism and healthy eating are a huge part of my life, given that both have helped me overcome an unhealthy relationship with food. Finding balance took a lot of time and patience. But, as with many things in life, hard work proved 110% worth it! Whenever I’m not in the kitchen or working in my room, you’ll often find me at the gym, or at the grocery store looking for inspo for my next recipe.