Spaghetti all’arancia
Spaghetti with orange
Serves 4
400g spaghetti
2 cloves of garlic
20 leaves of Italian parsley
1 long chilli
5 spring onions
2 oranges
50ml extra virgin olive oil
Salt and pepper
Start by taking the skin off the garlic cloves and slice them finely. Take the long chilli and cut it along its length then chop it again into 4 sections. Wash the spring onions and cut them into strips, about 5cm long. Next, peel the oranges. Make sure you remove the pips and cut the peel into small segments, about 5cm wide. Place all of the above ingredients in a bowl, as well as the extra virgin olive oil, 20 leaves of parsley, salt and pepper and mix well for 2 to 3 minutes.
Bring a large pot of sea-salted water to the boil (about 2 litres) and add the spaghetti. Allow to cook for about 5 minutes. Once the pasta is cooked, drain it well using a colander, then mix the spaghetti with the other ingredients and serve.