Pasta Aglio, Olio e Peperoncino al Rosa - Mediterranean Diet and Culturein Tuscany and Umbria, Italy
Serves 4 Ingredients 1 teaspoon salt, or to taste 11 ounces pasta ¼ cup virgin, cold-pressed olive oil 1 clove garlic, peeled and minced 1 small peperoncini, sl
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Cooking tools:
- Colander
- Pot
- Saucepan
- Stove
- Chef's knife
- Cutting board
- Measuring spoon
- Measuring cup
- Tongs
- Wooden spoon
- Serving bowl
Ingredients
- 1 teaspoon salt, or to taste
- 11 ounces pasta
- ¼ cup virgin, cold-pressed olive oil
- 1 clove garlic, peeled and minced
- 1 small peperoncini, sliced very thin
- ¼ cup parsley, chopped
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