Garlic, oil and chili spaghetti with sun-dried tomatoes and toasted almonds

Make a tasty vegetarian dinner in minutes with this easy recipe for spaghetti aglio, olio e peperoncino with sun-dried tomatoes and toasted almonds. Find out how to prepare this delicious and healthy dish, perfect for vegetarians and vegans.

Ingredients:

320g whole wheat spaghetti
4 cloves of garlic
1 fresh chili pepper or chili powder to taste
10 sun-dried tomatoes
Extra-virgin olive oil to taste
Salt and black pepper to taste
1 handful of toasted almonds

Instructions:

Start by bringing a large pot of salted water to a boil. When the water is boiling, add the spaghetti and cook until al dente, following the instructions on the package.
While the spaghetti is cooking, finely chop the garlic cloves and cut the sun-dried tomatoes into small pieces.
In a large pan, heat the extra-virgin olive oil. Add the chopped garlic and the fresh chili pepper or chili powder to taste. Sauté over medium heat until the garlic turns golden, but be careful not to burn it.
Add the chopped sun-dried tomatoes and sauté for a couple of minutes. Add a pinch of salt and black pepper to taste.
When the spaghetti is ready, drain it and reserve a cup of the cooking water. Add the spaghetti to the pan with the garlic and chili pepper seasoning and sauté for a couple of minutes over medium-low heat, adding a little bit of cooking water if necessary to create a creamy sauce.
Serve the spaghetti on plates, garnishing with the toasted almonds and a drizzle of extra-virgin olive oil.

This recipe is perfect for a quick and tasty dinner, and the combination of garlic, oil, and chili pepper with sun-dried tomatoes and toasted almonds creates a unique and flavorful taste. Enjoy!