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12minutes
Peel the garlic and chop it.
Put olives and garlic in a frying pan and fry without burning.
Add pepper, canned whole tomatoes and salt and simmer while mixing.
Boil water in a pan, add salt and spaghetti, and boil.
Add 2 to 1 and simmer a little to blend.
Turn off the heat and sprinkle with chopped Italian parsley, parmesan and olive oil (not included in the amount) and entangle the whole.
Serve and complete.
・ When boiling pasta, 7g of salt is used for 1L of water.
・ Since the sauce is spicy, I add Parmesan to reduce the spiciness.
・ When entwining the sauce and pasta, if the water content is low, add boiled soup to adjust.
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