Spaghetti Aglio E Olio

Directions:

• Start by blanching the spaghetti in a pot of well-seasoned water. (Please follow the instructions printed on the pack). Make sure you reserve some of the pasta water for the sauce.
• Add Aglio Olio Peperoncino dip to a pan and heat it, add ½ cup of the reserved pasta water and cook for a minute.
• Add the blanched pasta to the pan and toss well.
• Add torn basil leaves and parmesan cheese powder to the pasta and mix well. Adjust Aglio e Olio Peperoncino seasoning based on your taste.
• Serve hot garnished with parmesan cheese powder and Pesto Crostini.