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Aglio e Peperoncino

Sauté garlic and chilli in olive oil, toss with cooked linguine, and finish with fresh basil leaves.

VegetarianDinnerQuickItalianPasta

Estimated Nutrition

Per Serving Total
Calories 1135.2 kcals 1135.2 kcals
Carbohydrates 156.4 grams 156.4 grams
Fat 43.5 grams 43.5 grams
Protein 25.8 grams 25.8 grams
Cook Time
5 mins
Produces
1 people
Allergies
Vegetarian
Vegan
Dairy Free
Gluten Free

Ingredients

GrainsCereals
200
g
Linguine
dried, cooked according to packet instructions
NutsSeeds
2
cloves
Garlic
finely chopped
6
leaves
Basil
fresh, torn
OilsFats
45
ml
Olive Oil
Vegetables
1
piece
Red Chilli
chopped

Steps

  • Heat the olive oil in a pan.
  • Fry the chopped garlic and chilli for 1 to 2 minutes until softened.
  • Add 200g of cooked linguine to the pan and toss to coat.
  • Stir in the torn basil leaves.
  • Serve the linguine on a plate.