SAUTÉED ROASTED PEPPER AND SEA SPAGUETTI
3 roasted red peppers or piquillo peppers
1 clove garlic
70 g of extra virgin olive oil
10 g dried sea spaghetti
For the presentation:
1. Hydrate the sea spaghetti in half litre of water for 10 minutes and drain.
2. Cut the pepper into strips.
3. Cut the garlic into slices.
4. In a frying pan place the oil, brown the garlic. Add the sea spaghetti, sauté 2 minutes. Add the peppers and sauté for 2 more minutes.
Serve with chop parsley on the top.