- squid ink spaghetti or any pasta of your choice
- 2 cloves garlic, thinly sliced
- 1/4 cup cannellini beans, cooked, drained
- 3 chilli padi or less, you can also use dried chili flakes
- 3 tbsp olive oil
- grated parmesan cheese
- salt and pepper to taste
Directions:
Cook the pasta in salted water following the packaging instruction. Every pasta is different so, please note to take a look the packaging. Heat the pan, add olive oil and garlic. Throw in the chilli, beans, salt and pepper. Add the cheese and cooked pasta immediately into the oil, stir. You can also add some fresh chopped italian parsley and more cheese on top.
*1 portion is about 1/2 cup dry short pasta, and about 1/2 inch diameter dry long pasta
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