Hi, I’m Kate. Today, we’re going to make aglio, olio, peperoncino con zucchine recipe. Never skip today’s recipe. This is a very simple recipe to try and is one of my family food recipes. This time, I am going to make it a little bit more unique. This will be really delicious. Not to mention, it’s super satisfying.
Aglio, olio, peperoncino con zucchine Recipe
Aglio, olio, peperoncino con zucchine is one of the most favored of current trending foods in the world. It is simple, it’s quick, it tastes yummy. It’s appreciated by millions every day. They’re fine and they look fantastic. Aglio, olio, peperoncino con zucchine is something which I’ve loved my whole life.
To get started with this particular recipe, we have to first prepare a few components. You can cook aglio, olio, peperoncino con zucchine using 6 ingredients and 2 steps. Here is how you can achieve it.
The ingredients needed to make Aglio, olio, peperoncino con zucchine:
- Make ready 500 g spaghetti
- Get Clove garlic
- Make ready 1 courgette - sliced al julienne
- Make ready to taste Fresh or dried chilli - I used dried this time -
- Get 4-5 tablespoons Very Good amount of olive oil - about
- Take to taste Salt
Steps to make Aglio, olio, peperoncino con zucchine:
- Bring a pot of salted water to the boil and cook pasta according to instructions. Heat oil in a pan. Add garlic, chilli to taste and cook for 2 mins. Remove garlic and throw in the courgette. Cook for another 4-5 mins until they are slightly browned.
- Now drain pasta al dente. Add to sauce and turn up the heat. Mix and toss all together for 30 secs. Serve 😊
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