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INGREDIENTS:
- 100 gm spaghetti (By Pink Harvest made of Red Lentil/ Chickpea).
- 1 tbsp olive oil plus more for drizzling
- 2 Cloves garlic thinly sliced
- 1-2 Fresh chili peppers thinly sliced
- 1 tbsp fresh Italian flat leaf parsley roughly chopped and divided
- Sea salt
HOW TO MAKE:
Bring a pot of water to a boil and add salt to it. Add the pasta.
About 5 minutes after you've dropped the pasta, start the sauce.
Add the olive oil, garlic and chilies to a pan over medium low heat. Gently cook until the garlic turns golden brown, being careful not to burn it. Add half of the parsley.
Add pasta cooking water to the pan along with the just al dente pasta. Toss to coat and let the pasta finish cooking in the pan for 1 minute.
Plate and garnish with more parsley, flaky sea salt and a drizzle of olive oil.
Enjoy!
