Pasta aglio, olio e peperoncino

Ingredients

• 400 g Capellini
• Salz
• 1 small onion
• 4 Garlic cloves
• 2 red peppers
• 5 tbsp olive oil
• 3 tbsp finely chopped parsley
• Pepper

Instructions

1. 1.

   Cook the Capellini in plenty of salted water until al dente according to package instructions.

2. 2.

   Peel and finely chop the onion. Sauté in 1 tsp oil until translucent, then set aside.

3. 3.

   Peel the garlic cloves and slice thinly. Wash, deseed if desired, and chop the peppers. Heat 3 tbsp oil in a pan, brown the garlic, then add the peppers briefly.

4. 4.

   Add the remaining oil and return the sautéed onions. Toss the drained pasta with parsley into the garlic mixture. Season with salt and pepper, plate, and serve.