For the pasta:
500 g linguine grano duro pasta
2l of water
Salt to taste
For the sauté:
1 cup of Soya Sunflower Oil (250 ml)
5 cloves of chopped garlic (25 g)
1 tablespoon chili pepper (5 g)
To finish:
½ cup chopped parsley
Salt to taste
Pepper to taste
Zest of 2 Sicilian lemons
Grated parmesan cheese to taste
Noodles: cook the noodles in boiling salted water. Drain and set aside.
Sauté: put the Soya Sunflower Oil in the frying pan, add the garlic and sauté over low/medium heat until completely browned. Add the pepperoni and noodles. Turn off the heat.
Finishing: add the chopped parsley, salt, black pepper and lemon zest and mix everything together. Serve with grated Parmesan cheese on top.
Variation: Replace the Parmesan cheese with breadcrumbs. Toast the stale bread until it is firm and golden and process it to make a coarse meal. Put a drizzle of oil in a frying pan, sauté the farofa and season with salt, pepper and herbs.
