FOR 4 PEOPLE
3/4 lb Rummo Spaghetti N° 3
1 Tbsp Italian chili
1 garlic clove
1/4 cup extra virgin olive oil
Peel the garlic and sauté in olive oil, careful not to burn.
Crush and add the chili. Sauté a few minutes more.
Bring water to a boil in an ample pot; add salt. Cook the
Spaghetti for 9 minutes. Drain the pasta and toss with
the infused oil. Buon appetito.