Spaghetti aglio e olio

Spaghetti aglio e olio 5 1 Stefano Moraschini

Instructions

Dosing and ingredients

In a pan with oil then toasted garlic, then delete it.

Put the peppers into small pieces olive oil and anchovy fillets.

The toasted breadcrumbs.

Boil the spaghetti, drain them al dente, toss with the sauce, add the breadcrumbs and stir well.

Calories calculation

Salted anchovies (14)
Garlic (12)
Olive oil extra virgin (1350)
Breadcrumbs (142)
Type pasta spaghetti (1344)
Peperoncini piccanti (10)

Calories amount per person:

718

Ingredients and dosing for 4 persons

400 g of type pasta spaghetti
2 salted anchovies
2 tablespoons of breadcrumbs
2 cloves of garlic
15 cl of olive oil extra virgin
2 pepperroncini piccanti

License

This recipe is published under Creative Commons License • You can copy, print, reproduce it for purposes other than business and always quoting the author and the source • www.cooking-better.com

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