Chilli Maccheroni alla chitarra

  • Difficulty


  • 320 g0SX0013
  • 2 Chillies
  • 2 cloves garlic
  • salt
Maccheroni alla Chitarra n° 13


Peel the garlic cloves, place them in a small pan and fry them in a dash of oil; once golden add the whole chilli and cook them until swollen and glossy, minding not to burn them. Remove the saucepan from the heat, drain the chilli and the garlic then crush them.Put them back into the pan with some oil. Cook the pasta in plenty of boiling salted water, drain it into a serving dish and, once diluted with 3 tbsp of cooking water mix it with the garlic chilli sauce. Mix it well sprinkle with chopped parsley to taste.