The portal of the Rome Chamber of Commerce for agritourism and the local area

Roman recipes

Pasta with garlic and oil


extra virgin olive oil
peperoncino (small Italian chilli)
2 cloves of garlic
5-6 small tomatoes
600 g linguette di passera (fine pasta)

Boil the linguette di passera pasta in slightly salty water.
While the pasta is cooking, fry the garlic in a pan with oil and, when golden, remove it and add the tomatoes with a bit of salt, cooking it all for 10 minutes on a high flame; the pasta sauce is now ready.
Pour the sauce on the pasta and serve.