3 cloves of garlic
1 chili
2 tbsp. parsley (chopped)
300 g of spaghetti
50 ml vegetable soup
40 g of Parmesan (grated)
salt, pepper, oil
Chop finley the peeled garlic and chili. Boil spaghetti
in salted water al dente and drain. In parallel, fry garlic and chili in
oil over low heat in a pan. Stir often. Douse mixture with soup and
bring to a boil. Mix in the parsley and spaghetti, season with salt and
pepper and let simmer briefly.
Serve sprinkled with Parmesan cheese.
