spaghetti peperoncino (Or let's call it this way)

It was in Philippines where I tried out this simple spaghetti and became a fan of. I cook this simple dish often ever since.

In Philippines, esp. in Manila, foods are, as a friend of mine expresses, greasy. A meal never completes without a bunch of meat, whatever sort. In most of East (including South) Asia, I struggle searching for vegetarian foods. Philippines was one of worst in the sense that people do not often cook, so that it is even hard to find a stand or a supermarket to locate a piece of broccoli or anything.

Spaghetti peperoncino is a very very simple dish with
- spaghetti
- 4-5 cloves of relatively large garlic (for a person)
- peperoncino (chili)
- salt
- add whatever herb if you like to

Cook spaghetti as you do usually. While spaghetti is getting cooked, peal garlic, mash, chop roughly an d throw it into heated pan (surely with oil). I used to cook dishes with only sliced garlic, but crashed one tastes pretty much different and gives stronger garlic flavour to dishes.

For authentic spaghetti peperoncino, it is supposed to add some red chili into the pan when the garlic is almost done. However, I often sprinkle tabasco partially because if I mix chili into the garlic, my daughter cannot eat, partially because using tabasco is more convenient (although it gives sourness of vinegar).