15 g freshly chopped parsley
600 g Spaghetti
Cook the spaghetti in lots of boiling salted water. In the meantime place the garlic, Condimento piccante tricolore and extra-virgin olive oil in a frying pan.
When hot add a ladle of the water used to cook the pasta to make an emulsion.
When the pasta is cooked al dente, drain, add to the sauce and garnish with freshly chopped parsley.
Utilizzare Pasta senza glutine.