Signature dish #4, well as i already announced that my favourite cuisine is italian, ...

... i can’t move forward without this meatless yet flawourfull AGLIO E OLIO. Nutritious and very well combined, literal translation would be garlic & olive oil, but its also freshly chopped parsley, a bit of peperoncino hot pepper and parmigiano reggiano. A beautiful dish, easy to make, only if you don’t throw away water that you cooked your pasta in. First put olive oil in the pan, then add peperoncino, and chopped garlic, 10 seconds after put a ladle of pasta water, bcs if you fry your garlic too long it will burn and become bitter, salt to taste. Pasta is not pasta without its sauce, if its dry its not made as it should be. Sauce in this case is an emulsion of pasta water and olive oil, stirred in one direction until it combines, that means its ready for serving. Plating should be done with kitchen tweezers, just roll your pasta on it and put it in the plate, then pour over with sauce emulsion, freshly chopped parsley and parmesan. Buon Appetito amici! ☺️👨‍🍳