Garlic, FTM EVOO, chili peppers, cherry tomatoes, parsley, cilantro, gluten- free & grain-free quinoa spaghetti.
This dish is one of the simplest, tastiest, and most famous pasta dishes of Neapolitan cuisine. Its simplicity makes it the perfect Italian dish when you have a busy lifestyle, but you also love to enjoy a home-cooked gourmet meal. As in the traditional way the Italians make this dish in Naples, it’s best if the pasta is fully saturated in the olive oil, and our FTM EVOO is just perfect. You can prepare this recipe in less than thirty minutes from start to finish… and still have enough time for reading your favorite book afterwards.
Our Pasta Aglio Olio Con Peperoncino is Vegan, Grain Free, and Gluten Free.

INGREDIENTS
Flat Bread Crust

• 1 cup FTM EVOO
• 4 cloves of garlic
• 2 fresh red chili (‘pepperoncino’), or dried chili peppers
• 1 head of parsley
• 10 cherry tomatoes
• 1 package quinoa spaghetti (8 oz)
• 1 large lemon
• Himalayan salt to taste
• Parmesan cheese for taste

STEPS

• Peel and thinly slice the garlic
• Deseed and finely chop the chili pepper
• Rinse and finely slice the cocktail tomatoes and the spring greens
• Heat 1cup of FTM EVOO in a frying pan slowly over lowest heat, with the garlic and chili and cook for 15 to 25 minutes until the garlic begins to golden brown
• Prepare the spaghetti in a pot of boiling salted water about 8 to 10 minutes (or according to package directions) until pasta is “al dente,” (meaning it still has a firm bite)
• Add the parsley to the frying pan stirring occasionally until wilted a bit for about 3 to 4 minutes
• Grate lemon zest over the top before adding the pasta
• Drain the pasta and add to the pan
• Finally, squeeze over the rest of the lemon, sprinkle fresh cilantro over the top, and serve the pasta
• Depending on taste, sprinkle finely grated parmesan on top if desired

We recommend enjoying this pasta with a glass of traditional Primitivo red wine…and you won’t be sorry.