Midnight Spaghetti (with chili & garlic)
- 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.