Pasta aglio, olio, peperoncino (alla Borbonica)

Pasta Aglio, Olio, Peperoncino (alla Borbonica) later than Pasta, Garlic Cloves, well-ventilated light Red Chili, other Virgin Olive Oil, Parmesan Cheese, well-ventilated light Parsley, Salt

The ingredient of Pasta aglio, olio, peperoncino (alla Borbonica)

1. 7/8 pound pasta I used Fresine spaghetti, vermicelli or linguine are traditional
2. 2 garlic cloves peeled and sliced
3. 2 fresh red chili peperoncino deseeded and chopped
4. 10 tablespoons new virgin olive oil
5. 1/2 cup Parmesan cheese grated, optional
6. 1 handful roomy parsley chopped
7. salt for pasta

The instruction how to make Pasta aglio, olio, peperoncino (alla Borbonica)

Nutritions of Pasta aglio, olio, peperoncino (alla Borbonica)

calories: NutritionInformation
carbohydrateContent: 730 calories
cholesterolContent: 78 grams
fatContent: 10 milligrams
fiberContent: 39 grams
proteinContent: 4 grams
saturatedFatContent: 18 grams
sodiumContent: 7 grams
sugarContent: 410 milligrams
: 4 grams