Olive oil in Tuscan cuisine
Spaghetti (according to the number of people)
3 cloves of garlic
1 chili pepper
Extra virgin olive oil
Cook the spaghetti in boiling salted water. As soon as the pasta is "al dente", drain. In the meantime, heat the olive oil in a large frying pan, lightly brown the chopped garlic and add small pieces of chili pepper to taste. Take the frying pan off the heat, add the chopped parsley while the oil is still hot and then the drained spaghetti. Put the frying pan back on the heat for a couple of minutes and mix delicately.
Bread soup