Aglio e Peperoncino

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

Vegetarian Dinner Quick Italian Pasta

Estimated Nutrition

Calories

1135.2

kcal / serving

1135.2 kcal total

Carbs

156.4g

per serving

156.4 g total

Fat

43.5g

per serving

43.5 g total

Protein

25.8g

per serving

25.8 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

GrainsCereals

200

Linguine

dried, cooked according to packet instructions

NutsSeeds

cloves

Garlic

finely chopped

leaves

Basil

fresh, torn

OilsFats

Olive Oil

Vegetables

piece

Red Chilli

chopped

Method

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.