Spaghettini Aglio Olio e Peperoncino

450g Dinkel Spaghettini von Alnatura
150ml Olivenöl
6 Knoblauchzehen
4 scharfe Peperoncini
1TL Cayennepfeffer grob gemahlen
Grobes Meersalz
Wasser

Grosser Kochtopf
Grosses Abtropfsieb
Kleiner Kochtopf
Küchenwaage
Messbecher
Schneidebrett
Messer
Teelöffel

4 Portionen

1. Wasser für die Spaghettini aufkochen und beliebig Salzen
2. Spaghettini al dente kochen und das Wasser abschütten
3. Knoblauch und Peperoncini fein zerkleinern
4. Olivenöl in einem kleine Kochtopf erhitzen
5. Knoblauch und Peperoncini auf mittlerer Stufe für ca. 2 Minuten dünsten
6. Cayennepfeffer hinzufügen und über die Spaghettini gebe. Das Ganze gut vermengen

15 Minuten

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Dinkel Spaghettini

Olivenöl

Knoblauch

Peperoncini

Cayennepfeffer

Grobes Meersalz

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Spaghettini Aglio Olio e Peperoncino

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