Spaghetti with Garlic Oil and Peperoncino
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- Serves: 2
- Preparation: 10
- Cooking: 15
- Ready: 25
A simple but tasty vegan pasta dish from singer, songwriter and Meat Free Monday supporter Leona Lewis.
- 350 g spaghetti
- 2 large or 3 small garlic cloves, minced
- 1½ teaspoons of chilli pepper flakes
- 6 or 7 tablespoons of extra virgin olive oil
- salt and pepper to taste
Cook the spaghetti according to the directions on the packet.
Strain the spaghetti and place in a large serving dish.
Add minced garlic, chilli pepper flakes, olive oil, salt, and pepper.
Mix together well and cook on a low heat for 5 minutes.