The gluten free and lactose free hypes are gradually influencing the Italian cooking style. I’m not really into those hypes but I’m generally into healthy cooking which implies an overdose of vegetables. Now and again I love an overdose of spaghetti which I try to compensate with a veggie starter.
Spaghetti aglio olio peperoncini is synonymous for ‘pure Italian’. The spaghetti must be cooked ‘al dente’. For 2p slice minimum 6-10 garlic cloves and 3 peperoncini. Fry shortly in a large drizzle of olive oil in a large pan. Add the spaghetti, salt and chopped fresh parsley. Ready. 😍
As starter I prepared a bunch of ovenbaked green asparagus seasoned with good olive oil, pepper, salt and fresh basil.