Fussilli all’olio e aglio
4 cloves garlic
500 g Fusilli
250 ml olive oil
3 tablespoons chopped parsley
Salt
Pepper
→ Smelly breath alert !!!
• Cook pasta
• Finely chop garlic ad set aside
• 5 mins before pasta is ‘al dente’ heat oil in pan and fry garlic → low heat
• Drain pasta and set aside
• Pour oil-garlic mix over pasta, add salt and pepper
